Pan-seared Asparagus

Recipe Rating:	(65)
Categories:	Vegetables, Quick & Easy
Serves:	3-4
Prep Time:	5 Min
Cook Time:	10 Min

Ingredients

1 lb	asparagus, fresh
2 Tbsp	olive oil, extra virgin
2-3 pinch	salt
2-3 pinch	black pepper

S S

Lightly Salted

East, TN (pop. 0)

parfait

Member Since Jan 2010

S' Notes:
A close friend taught me how to prepare this dish. It has become my favorite side dish, and I'm sure you will love it too! I enjoy eating it with grilled steaks on a warm, summer night. It's simple, but quite tasty.

Comments from the Test Kitchen:

This recipe is all about the technique. Simple as it is, keep this method tucked in your back pocket for the next time you're on the hook to prepare a divine dinner. Vegetables - especially my favorite, asparagus - turn out delectable and perfectly done... every time. This is the "little black dress" of veggie prep.

Latest Member Comment:
S S [parfait] wrote "Thank you Sandra!"

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Directions

Pre-heat olive oil in a large skillet

Once heated, spread salt and pepper evenly across bottom of skillet (or pour over asparagus after it is cooked - your choice!)

Rince asparagus stalks and chop off the ends

Add asparagus to the hot skillet. Keep covered while cooking, except when stirring. This will allow the stalks to soften on the inside. Stir every couple minutes to blend the asparagus with the other ingredients, and because the exterior of the stalks will brown quickly.

Serve hot and enjoy!

1-12 of 39 comments on "Pan-seared Asparagus"

Carla Skiles Masnick

This sounds wonderful! I normally grill my asparagus on the grill or steam it but this would be REALLY good too. Thanks for sharing!

S S parfait

I like this method so much, I now prepare most of my vegetables this way. Easy and tasty.

nancy whitlock nannyann

i have done this.its easy and tastes wonderful thanks for sharing

KARA HOWELL GRAVYQUEEN

I watched Martha Stewart and she prepared the asparagus by bending the bottom and letting it snap off. Throw away the bottom parts just like you did cutting them off.
I make this dish alot but I add minced garlic and sometimes chopped nuts like pecans or walnuts and a couple dashes of thyme. Asparagus is good for you and always tastes great! Enjoy!

Paul Bushay chefbunyan

In the restaurant we would blanche the asparagus in salted rapidly boiling water for 1 minute, then shock them in an ice bath to stop the cooking. Then when we got an order we would saute them quickly in a screaming hot saute pan with half a tablespoon each of extra virgin olive oil & butter, freshly chopped thyme, rosemary, garlic, sea salt & freshly cracked black pepper to taste! I like 'em smothered in copious amounts of hollandaise sauce!

Sandra Ledford SouthernBelle

Sounds great, can't wait to try it this way! Thanks Sherry~

Jan Mullikin jmulliki

I'm so happy to see this recipe and these comments because I always have trouble getting the asparagus tender. I'll use this the next time for my Asparagus Gruyere Tart. I love the recipe's flavor but never was happy with the toughness of the asparagus. Thanks a bunch!

Sharon Matten wrpmom

I cut the asperagus into 2 inch pieces and saute in toasted sesame oil and garlic until soft and slightly browned and the garlic is caramelized in the oil. One of my easy favorites.

Doreen Harris dmljacks

Asparagus = 0 WW points Gotta love that!!

S S parfait

Great tips -- thank you all for sharing!

Darla Sibley urcherished

My husband prepared this last night...he took the advice from Paul Bushay for some added flavor (we did not have fresh herbs on hand...so he used dry)! It was wonderful...thank you for sharing this wonderful way to cook asparagus~

Darla Sibley urcherished

I forgot to rate it...5 stars!

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Pan-seared Asparagus

Ingredients

Directions

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1-12 of 39 comments on "Pan-seared Asparagus"