Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pan roasted asparagus. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pan Roasted Asparagus is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Pan Roasted Asparagus is something that I’ve loved my whole life.
Trim the bottom inch or two off the asparagus. Heat olive oil in a large heavy skillet. Toss well for one to two minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can have pan roasted asparagus using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pan Roasted Asparagus:
- Get 1 bunch Asparagus
- Make ready 2 tbsp Olive oil
- Take 1 tbsp Water
- Prepare 1 clove Garlic; peeled and cut in half
- Take 1 Lemon; juiced
When the color starts to just fade its done. Pan Roasted Asparagus Despite asparagus being available year around I still think of it as a Springtime vegetables. When I was a child one of the highlights of our Easter dinner was the platter of fresh, first of the season, asparagus that my mom always served with baked ham and creamed new potatoes and peas. For our pan-roasted asparagus recipe, we wanted a simple stovetop cooking method that would deliver crisp, evenly browned spears without the fuss of having to rotate each spear individually.
Instructions to make Pan Roasted Asparagus:
- In a large sauté pan with a lid, on high heat, add the asparagus, olive oil, water, and garlic.
- Cook for about 2 minutes uncovered, or until the water has almost evaporated.
- Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.
- Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again.
- Add the lemon juice and toss to combine.
Along with the oil and asparagus, we added just a. Add asparagus in single layer; using tongs, toss to coat. Sprinkle with fleur de sel and pepper and serve. In this quick and easy method for basic pan-roasted asparagus, an initial blast over high heat gives the spears a light char to develop sweet, nutty flavor, then covered cooking with a little water renders the spears perfectly crisp-tender. Serve the asparagus unadorned straight from the pan, or add any one of the following embellishments to.
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