Pan Roasted Asparagus is a quick side dish with tons of flavor that you can have on the table in less than 10 minutes. I love serving asparagus because it always feels like I put way more effort into it than I actually did.
The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh pan roasted asparagus to create a dish you will immediately crave again.
Pan Roasted Asparagus
It’s easy to pan roast asparagus with just a bit of olive oil and butter. Cook until tender and then season with salt, pepper, and a squeeze of lemon. If your stove top is full don’t be afraid to pop it in the oven and roast it.
To prep your asparagus cut off the bottom inch or so. You can also cut the asparagus spears into 2 inch spears to make pan roasting and serving easier if you desire.
How to Prepare Asparagus for Cooking
I personally like the look of serving entire spears. I am not sure about your house but when we cut it into pieces, a certain person usually sneaks half the yummy crispy tips while cooking!
When cooking whole asparagus spears, if they are a bit thicker I suggest using a vegetable peeler and removing the outside layer. This is the part that tends to get tough and woody as the asparagus matures.
A quick squeeze of lemon before serving brightens it up and gives the pan roasted asparagus a slight citrusy hint.
How To Pan Roast Asparagus
- Heat oil and butter in 12-inch skillet over medium-high heat. When the butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add the remaining spears with tips pointed in opposite direction.
- Using tongs, distribute spears evenly (spears will not quite fit into a single layer); cover and continue pan roasting asparagus until it is bright green and still crisp, about five minutes.
- Uncover and increase heat to high; season asparagus with salt and pepper to taste. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from the center of pan to the edge of pan to ensure all edges are browned.
- Transfer to a serving dish, adjust seasonings with salt and pepper, and, if desired, squeeze lemon half over pan roasted asparagus spears. Serve immediately.
Asparagus is such a spring-tasting side dish and works well as an ingredient as well. Crispy, tender, Honey Glazed Asparagus is an absolutely unforgettable side dish for any meal. The smoky heat of the cayenne melds beautifully into the honey in the glaze.
Eggs serve as such a versatile backdrop, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine in frittata.
Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top. It’s basically my idea of breakfast heaven.
There are so many great ways to cook asparagus! Once you’ve mastered pan roasting, you may want to try grilling, air frying, roasting, steaming, sauteeing, or even boiling it.
Pan Roasted Asparagus
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound asparagus, ends trimmed
- ½ kosher salt
- ¼ freshly ground black pepper
- ½ lemon optional
Instructions
- Heat oil and butter in 12-inch skillet over medium-high heat. When the butter has melted, add half of the asparagus to the skillet with tips pointed in one direction; add the remaining spears with tips pointed in opposite direction.
- Using tongs, distribute spears evenly (spears will not quite fit into a single layer); cover and cook until asparagus is bright green and still crisp, about five minutes.
- Uncover and increase heat to high; season asparagus with salt and pepper to taste. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from the center of pan to the edge of pan to ensure all edges are browned.
- Transfer asparagus to a serving dish, adjust seasonings with salt and pepper, and, if desired, squeeze lemon half over spears. Serve immediately.
Nutrition
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