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
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Ingredients
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1 pound
asparagus, trimmed
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1/4 cup
extra-virgin olive oil
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2 tablespoons
unsalted butter
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Juice and finely grated zest of 1/2 a lemon
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2 tablespoons
chopped parsley
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2 tablespoons
chopped tarragon
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Salt and freshly cracked black pepper
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2
hard-boiled eggs, sieved
Directions
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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.
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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.
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