Pan-Roasted Asparagus
Chef Nathan Lyon prepares fresh pan-roasted asparagus
Serves 3
1 tablespoon unsalted butter
¾ pound large asparagus, white fibrous bottoms discarded
1 medium garlic clove, peeled and minced (½ teaspoon)
1½ tablespoons freshly squeezed lemon juice (½ lemon)
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmigiano-Reggiano, for grating
Extra-virgin olive oil, for drizzling
Add 1 tablespoon of butter to a large sauté pan, and heat over medium-high heat. The butter will foam up, and then subside. Then, after approximately 30 to 40 seconds, the butter will begin to turn golden brown. Once the butter has turned golden brown, immediately add the asparagus. Gently shake the sauté pan to coat the asparagus in the butter.
Season with a good pinch of salt plus a few cranks of pepper. Cook undisturbed for 1 minute. Shake the sauté pan, rotate the asparagus, then add the garlic. Shake the sauté pan to distribute, and cook for 1 additional minute. Add the lemon juice over the asparagus; shake the pan to coat the asparagus evenly, turn off the heat, and season to taste with salt and pepper. Serve with freshly grated Parmigiano-Reggiano and a light drizzle of extra-virgin olive oil.
Enjoy!
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