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Pan-Roasted Asparagus with Herbed Browned Butter Vinaigrette and Walnuts
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.
tablespoons salted butter
01Prepare pan-roasted asparagus. After transferring the asparagus to a platter, wipe out the pan, then heat 4 tablespoons salted butter and ½ cup walnuts (chopped) over medium. Cook, stirring, until the milk solids at the bottom are deep golden brown and the mixture has a nutty aroma, 4 to 5 minutes.
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