Monday, June 13, 2011

Pan-Roasted Asparagus

Pan-Roasted Asparagus (adapted from Cook's Illustrated)
Thanks Deb!

Heat about a half tablespoon each of olive oil and butter in a skillet over medium-high heat
(the amount of oil/butter will depend on the size of the skillet).
Add asparagus spears, half pointing one way, half the other. Wiggle around until they're as close to a single layer as you can get.
Cover and cook until bright green, about 5 minutes, depending on the thickness of the spears.
Uncover, increase heat to high, add salt & pepper to taste, and cook until spears are tender and browned on one side,
another 5 minutes or so. Move the spears around as needed to get them all browned.

Garnish suggestions:
lemon juice
parmesan curls
toasted garlic
vinaigrette

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