Pan-Roasted Asparagus with Sweet-Spicy Tahini Dressing
- 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
In a large bowl, whisk together 2 medium garlic cloves (minced) and 1 tablespoon unseasoned rice vinegar. Set aside for about 5 minutes to allow the garlic to mellow, then whisk in 2 tablespoons soy sauce, 2 tablespoons tahini, 1 tablespoon packed light or dark brown sugarand 1 to 3 teaspoons chili oil.
Step 2
Prepare pan-roasted asparagus, transferring the asparagus to the bowl with the dressing; toss to coat. Transfer to a platter, then sprinkle with 3 scallions (thinly sliced) and serve with additional chili oil (if desired).
