Pan Roasted Asparagus
Pan Roasted Asparagus is a quick side with tons of flavor that you can have on the table in less than 10 minutes.
Servings: 6 servings
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
Calories: 70kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 4mg | Potassium: 318mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1203IU | Vitamin C: 13mg | Calcium: 39mg | Iron: 3mg