Pan-Roasted Asparagus
- 10 steps
- Original recipe
Your setup
- Medium bowl1.5 qt
Recipe information
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Recipe steps
Your setup
- Medium bowl1.5 qt
Prep ahead
Medium bowl A1.5 qt
- 2 pounds thick asparagus spears, ends trimmed
- Stay at the stove1
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Heat oil and butter in 12-inch skillet over medium-high heat
- Stay at the stove2Medium bowl A2 pounds thick asparagus spears, ends trimmed
When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction
- Stay at the stove3
Using tongs, distribute spears in even layer; cover and cook until asparagus is bright green and still crisp, about 5 minutes
05:00
- Stay at the stove4
- Kosher salt
- ground black pepper
Uncover and increase heat to high; season asparagus with salt and pepper
- Stay at the stove5
Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned
07:00
- Stay at the stove6
- ½ lemon
Transfer asparagus to serving dish, adjust seasonings with salt and pepper, and, if desired, squeeze lemon half over spears
- 7
Serve immediately
- 8
To Serve 2-3: Cut all ingredient amounts in half
Prep ahead
Medium bowl B1.5 qt
- 1 pound thick asparagus spears, ends trimmed
- Stay at the stove9Medium bowl B1 pound thick asparagus spears, ends trimmed
Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes
03:00
- Stay at the stove10
Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes
04:00