Pan Roasted Asparagus

Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. Adapted from Cook's Illustrated.

Ready In:
22mins
Serves:
Units:

ingredients

directions

  • Heat 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.
  • Using 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.
  • Uncover, 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.
  • Transfer to serving dish, adjust seasonings as needed and, if desired, squeeze lemon over spears. Serve immediately.
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RECIPE MADE WITH LOVE BY

@gailanng
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@gailanng
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"Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. Adapted from Cook's Illustrated."
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  1. bmcnichol
    I was using both racks of my oven for other dinner items but I wanted roasted asparagus so I figured I would try your method. I like thin asparagus and I used all butter instead of olive oil. These turned out really good. My son loved them and cleaned the pan. Simple and easy side dish. Loved it!
    Reply
  2. bmcnichol
    I was using both racks of my oven for other dinner items but I wanted roasted asparagus so I figured I would try your method. I like thin asparagus and I used all butter instead of olive oil. These turned out really good. My son loved them and cleaned the pan. Simple and easy side dish. Loved it!
    Reply
  3. gailanng
    Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily. Adapted from Cook's Illustrated.
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