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!
About Joe Lamp'l
Joe Lamp'l is the Host and Executive Producer of the award winning PBS television series Growing A Greener World. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. Follow Joe on Twitter
The recipe for the pineapple coleslaw can be found in “Tidewater on the Halfshell”. It’s delicious!
Just found you hope I don’t lose you. Great series.
Love the pan roasted asparagus. An Italian restaurant in SF used to have asparagus, but it had a little vinegar (red wine, I assume). Do you have a way to do this with the vinegar and olive oil – or is the lemon giving it the tartness that the vinegar would?
BTW, an aunt of mine used to make coleslaw (mayo base) with pineapple. Any ideas on this as to ratios? Unfortunately, she can’t remember making it, so I have no idea of how much of what to use.
This recipe was ridiculously delicious! Not only was it easy, but SO much fun to make! You’ve opened my eyes to a whole new, fresh way of cooking. I’ve got more produce in my fridge than I’ve ever had at one time and even started my own herb garden. I’ve just ordered your cookbook and I’m counting the days until it gets here! Thank you so much for inspiring me to bring fresh, tasty food to my table!
BIG thanks!
Marcy
I love ur show. I tried this particular recipe and loved it.
Thanks,
Arup
Thank you for keeping me informed of your wonderful recipes. I will pass them along to all of my daughters and friends. Miss seeing you on the Philadelphia television.