Blue Ribbon Recipe
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. The Test Kitchen
How to Make Pan-seared Asparagus
- 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!