Pan-Roasted Asparagus
- Makes4 servings
- Cook Time15 minutes
- 2
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.
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.
Step 1
In a 12-inch skillet over high, heat the oil until shimmering. Add the asparagus, sprinkle with ½ teaspoon salt and cook, tossing once or twice, until lightly charred in spots, 2 to 4 minutes.
Step 2
Add 1 tablespoon water, immediately cover and reduce to medium. Cook until the asparagus is crisp-tender, 1 to 2 minutes. Using tongs, transfer to a platter, leaving any remaining water in the skillet.
