Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pan-Roasted Asparagus
In this quick and easy method for basic pan-roasted asparagus, an initial blast over high heat gives the spears a light char to develop sweet, nutty flavor, then covered cooking with a little water renders the spears perfectly crisp-tender. Serve the asparagus unadorned straight from the pan, or add any one of the following embellishments to dress it up. You will need a 12-inch skillet with a lid for this recipe.
4
Servings
Tip
Don't use extra-thick asparagus, as it requires longer cooking. Look for spears that are no larger than ½ inch in diameter. But don't use ultra-thin asparagus, either, which will end up overdone.
15 minutes
Ingredients
-
2
tablespoons grapeseed or other neutral oil
-
2
pounds asparagus, trimmed
Directions
-
01In a 12-inch skillet over high, heat the oil until shimmering. Add the asparagus, sprinkle with ½ teaspoon salt and cook, tossing once or twice, until lightly charred in spots, 2 to 4 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
Not at all a fan of asparagus when it is steamed, oven roasting it has been my 'go to' technique for years but this hybrid of pan searing with final quick steam of a little water resulted in tender meets toothsome very good outcome. Because it needs some 'babysitting' for the sear and steam steps, I'll still probably choose to oven roast as my first choice technique but this is a good one to have in the quiver. As note, we used 1 pound (half the amount of recipe) of asparagus in a 12" skillet (per recipe) and it took a good 7 minutes to get some of the spears lightly charred (per recipe) and we started out with room temp asparagus. Steaming took the time specified in recipe.