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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.
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
-
4
tablespoons salted butter
Directions
-
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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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
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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.