Pan-roasted asparagus is a perfect side dish to serve on almost any occasion. Make extra to serve with Tonnato sauce, in Salmon-wrapped appetizers or to make Creamy Asparagus Soup.
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound asparagus, trimmed
- 1–3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ teaspoon freshly ground pepper
- 1 teaspoon salt
Preparation
Instructions:
Cut the tender ends of trimmed asparagus into 1- to 2-inch pieces.
Add oil and butter to the pan and cook over medium heat for about a minute while stirring in the garlic. Don’t let the garlic brown.
Add asparagus pieces and cook for about 10 minutes, stirring often. Cook more or less depending on how tender you like it.
Serve immediately with a spritz of lemon juice or a sprinkle of freshly grated Parmesan cheese (or both).
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Creamy Asparagus Soup (without the cream)
Utilize the bottom parts of trimmed asparagus to make a simple and delicious soup that can be eaten hot or cold. Cut off the very tough bottoms, peel the rest with a vegetable peeler, and pan roast th...
