Pan-Roasted Asparagus with Herbed Browned Butter Vinaigrette and Walnuts
- Makes4 servings
- Cook Time15 minutes
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
Prepare pan-roasted asparagus. After transferring the asparagus to a platter, wipe out the pan, then heat 4 tablespoons salted butterand ½ cup walnuts (chopped) over medium. Cook, stirring, until the milk solids at the bottom are deep golden brown and the mixture has a nutty aroma, 4 to 5 minutes.
Step 2
Remove from the heat and whisk in 1 medium garlic clove (minced),1 tablespoon fresh rosemary (chopped), and a pinch of kosher salt, followed by 1 teaspoon grated lemon zest, 2 tablespoons lemon juice and ¼ cup lightly packed fresh flat-leaf parsley (finely chopped). Pour over the asparagus and sprinkle with flaky sea salt (optional).
