Skillet-Charred Asparagus with Lemon and Tarragon
- Makes4 to 6 servings
- Cook Time30 minutes
- 1
For charring vegetables on the stovetop, nothing works quite as well as cast-iron, which retains and distributes heat better than other cookware. We use a 12-inch cast-iron skillet to char asparagus that has been cut into 2-inch pieces. Even so, we cook in two batches to avoid overcrowding in the pan, which would result in steaming. We found that in a non-cast-iron skillet, the asparagus doesn’t char as deeply. And afterward, the pan requires serious effort to scrub clean. We keep the flavors simple and finish the asparagus with butter, lemon juice and tarragon, ingredients that complement the vegetables’ green, grassy notes.
Don’t use asparagus that’s very fat or especially thin or it will wind up over- or undercooked. Look for spears that are slightly thicker than pencil-sized. After transferring the first batch of cooked asparagus to the bowl, don’t cover tightly. Partially or loosely covering the bowl will allow some heat to escape so the asparagus doesn’t overcook while it waits for the second batch.
Step 1
In a large bowl, toss the asparagus with 2 teaspoons of oil and ¼ teaspoon each salt and pepper. In a 12-inch cast-iron skillet over medium-high, heat the remaining 1 teaspoon oil, spreading it with a silicone spatula or heatproof brush to cover the surface, until barely smoking.
Add half the asparagus, distributing it in an even layer, and cook without stirring until well charred on the bottom, 5 to 6 minutes. Stir, redistribute in an even layer, then continue to cook until tender-crisp, about 2 minutes. Transfer to a medium bowl and partially cover.
Step 2
Return the skillet to medium-high and heat until barely smoking. Cook the remaining asparagus in the same way, then transfer to the bowl with the first batch.
To the asparagus, add the butter and toss until melted. Add the lemon juice and tarragon, then toss again. Taste and season with salt and pepper, then transfer to a serving platter.
