Cast Iron

Pan-Roasted Asparagus with Brown Butter, Lemon, and Eggs Mimosa

March 16, 2016
5 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

This is my favorite way to cook asparagus. Pan-roasting the tender stalks caramelizes the vegetable and enhances its flavor. Asparagus is unfortunately pretty much available year-round in our world, but by the time spring and Easter roll around, you should be able to get it from the Salinas Valley in California, which grows and ships out some of the sweetest-tasting asparagus in the world. —Sara Jenkins

What You'll Need
  • 1 pound asparagus, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • Juice and finely grated zest of 1/2 a lemon
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped tarragon
  • Salt and freshly cracked black pepper
  • 2 hard-boiled eggs, sieved
  1. Heat the oil in a cast-iron skillet over medium heat until quite hot. Add the asparagus and a pinch of salt. Cook, turning the asparagus from side to side occasionally, until brown and tender, 2 to 3 minutes for the skinny pieces and up to 7 minutes for the thicker ones.
  2. Lower the heat to medium, add butter, and stir until just starting to brown. Stir in the lemon zest, tarragon, and parsley, then add the lemon juice. Transfer the asparagus to a plate and pour the pan juices over the top. Sprinkle with the sieved hard-boiled egg and serve immediately.

See what other Food52ers are saying.

  • Cindy Plough
    Cindy Plough
  • Chuck48

2 Reviews

Cindy P. December 24, 2020
My roommate and I served this dish with salmon stuffed with lobster and crab. I highly recommend this dish. The combination of parsley, tarragon, and lemon zest brought out the sweetness of asparagus. Before eating this dish, I never noticed the sweetness of asparagus.
Chuck48 May 5, 2016
My favorite way to do asparagus is pan roasted (or grilled) with a sunny-side up egg over them. Break the yolk and have instant (and delicious) sauce.
Spanish - Tapas - Bar Food