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Pan-Roasted Asparagus with Herbed Browned Butter Vinaigrette and Walnuts

4 Servings

15 minutes

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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.




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



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Tricia S.

I served this over pasta for a meatless meal. If you try this, it needs twice as much lemon to hold up to the pasta.

Marla H.

Can this be prepared a day ahead or the morning before serving for dinner?

April D.

Marla - We wouldn't recommend making this dish too far ahead, as the asparagus will likely end up limp and sad-looking. However, the good thing about this dish is that, once you've started, it all comes together really quickly. To save yourself time, you can prepare all your ingredients - mince the garlic, chop the rosemary, zest and juice the lemon, and so on - so that all you have to do is throw it all together right before dinner.
- The Milk Street Team