WHY THIS RECIPE WORKS Pan roasting delivers crisp, evenly browned asparagus spears without the need to turn on the oven. We decided on thicker spears because thin ones overcooked before they browned. To help the asparagus release moisture, which encourages caramelization and better flavor, we parcooked it, covered, with oil and water before browning it. The evaporating water helped to steam the asparagus, producing bright green, crisp-tender spears. At this point, we removed the lid and cranked up the heat until the spears were evenly browned on the
bottom. There is no need to brown the asparagus all over; tasters preferred the flavor of spears browned on only one side, and, as a bonus, the partially browned spears never had a chance to go limp. Look for asparagus spears between ½ and ¾ inch in diameter. You can use white or green asparagus here; if using white, peel just the outermost layer of the bottom halves of the spears. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
Serves 4 to 6
TOTAL TIME: 20 minutes
INGREDIENTS
- 2 pounds thick asparagus
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon water
- Salt and pepper
- Lemon wedges
INSTRUCTIONS
- Trim bottom inch of asparagus spears and discard. Peel bottom halves of spears until white flesh is exposed.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
- Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Shake skillet gently to help distribute spears evenly (they will not quite fit in single layer).
- Add water, cover, and cook until asparagus is bright green but still crisp, about 5 minutes.
- Uncover, season with salt and pepper to taste, increase heat to high, and cook until asparagus is well browned on one side and tip of paring knife inserted at base of largest spear meets little resistance, 5 to 7 minutes.
- Transfer asparagus to serving dish and serve with lemon wedges.
VARIATIONS:
- PAN-ROASTED ASPARAGUS WITH RED ONION AND BACON:
Before cooking asparagus, cook 4 chopped bacon slices in 12-inch nonstick skillet over medium heat until crisp, 7 to 10 minutes; transfer to paper towel–lined plate. Pour off all but 1 tablespoon fat left in pan, add 1 thinly sliced red onion, and cook over medium-high heat until slightly softened, about 3 minutes. Add 2 tablespoons balsamic vinegar and 1 tablespoon maple syrup and cook until onions are well glazed, about 2 minutes; transfer to bowl. Rinse and dry skillet, then cook asparagus as directed. Before serving, top asparagus with onions and bacon.
- PAN-ROASTED ASPARAGUS WITH CHERRY TOMATOES AND KALAMATA OLIVES:
Before cooking asparagus, cook 2 minced garlic cloves with 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until just golden, 2 to 3 minutes. Stir in 2 cups halved cherry tomatoes and ½ cup pitted, chopped kalamata olives and cook until tomatoes begin to break down, 1 to 2 minutes; transfer mixture to bowl. Rinse and dry skillet, then cook asparagus as directed. Before serving, top asparagus with tomato mixture, ¼ cup chopped fresh basil, and ½ cup grated Parmesan cheese.
