Pan-Roasted Asparagus with Spiced Oil and Chives
- 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 add 3 tablespoons neutral oil, 1½ teaspoons mustard seed (lightly crushed) and 1 teaspoon cumin seeds (lightly crushed). Cook, stirring, until beginning to sizzle.
Step 2
Stir in ½ teaspoon ground turmeric, 3 medium garlic cloves (finely chopped) and 1 serrano or Fresno chili (stemmed, seeded, and thinly sliced), then cook until aromatic, about 30 seconds. Off heat, stir in 2 tablespoons chives(cut into ½-inch pieces), then immediately pour over the asparagus.
