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Skillet-Charred Asparagus with Lemon and Tarragon
For charring vegetables on the stovetop, nothing works quite as well as cast-iron, which retains and distributes heat better than other cookware. We use a 12-inch cast-iron skillet to char asparagus that has been cut into 2-inch pieces. Even so, we cook in two batches to avoid overcrowding in the pan, which would result in steaming. We found that in a non-cast-iron skillet, the asparagus doesn’t char as deeply. And afterward, the pan requires serious effort to scrub clean. We keep the flavors simple and finish the asparagus with butter, lemon juice and tarragon, ingredients that complement the vegetables’ green, grassy notes.
4-6
Servings
Tip
Don’t use asparagus that’s very fat or especially thin or it will wind up over- or undercooked. Look for spears that are slightly thicker than pencil-sized. After transferring the first batch of cooked asparagus to the bowl, don’t cover tightly. Partially or loosely covering the bowl will allow some heat to escape so the asparagus doesn’t overcook while it waits for the second batch.
30 minutes
Ingredients
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2
pounds asparagus (see headnote), trimmed and cut into 2-inch pieces on a sharp diagonal
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3
teaspoons grapeseed or other neutral oil, divided
Directions
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01In a large bowl, toss the asparagus with 2 teaspoons of oil and ¼ teaspoon each salt and pepper. In a 12-inch cast-iron skillet over medium-high, heat the remaining 1 teaspoon oil, spreading it with a silicone spatula or heatproof brush to cover the surface, until barely smoking. Add half the asparagus, distributing it in an even layer, and cook without stirring until well charred on the bottom, 5 to 6 minutes. Stir, redistribute in an even layer, then continue to cook until tender-crisp, about 2 minutes. Transfer to a medium bowl and partially cover.
This is so good!!!!