Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. Adapted from Cook's Illustrated.
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Units: US | Metric
- 1Heat oil and butter in a 12-inch skillet over medium-high heat. When butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add remaining spears with tips pointed in the opposite direction.
- 2Using tongs, distribute spears in an even layer (spears will not quite fit into single layer). Cover skillet; cook until asparagus is bright green and still crisp, about 5 minutes.
- 3Uncover, increase heat to high and season asparagus with salt and pepper to taste. Cook until spears are tender and well-browned along one side, 5 - 7 minutes, using tongs to occasionally move spears from the center of the pan to the edge of the pan to ensure all are browned.
- 4Transfer to serving dish, adjust seasonings as needed and, if desired, squeeze lemon over spears. Serve immediately.
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Nutritional Facts for Pan Roasted Asparagus
Serving Size: 1 (241 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 105.2
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 2.4 g
- Cholesterol 7.6 mg
- Sodium 32.2 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 4.5 g
- Sugars 2.9 g
- Protein 5.4 g