Friday, November 25, 2011

Pan-roasted Asparagus with Lemon and Butter

Pan-Roasted Asparagus

This is the easiest recipe when you are in a hurry.   Fresh asparagus require very little cooking and lemon, butter, sea salt and black pepper make the simplest of seasonings which allow the vegetable to shine.  You will want to eat these one at a time with your fingers.  Then lick them clean.

450g or 1 lb fresh asparagus
Juice of 1/4 lemon
20g or 1 1/2 tablespoons butter
Sea salt
Black pepper
Olive oil

Cut the woody ends off of the asparagus, usually at least 2-3 inches or 5-6 cm.

Heat a non-stick skillet to roasting, and throw in the asparagus.  Drizzle with olive oil.  Leave the asparagus to brown, stirring occasionally.  

This will take just a few minutes if your fire is high enough and your pan is hot enough.  Sprinkle with sea salt and a good couple of grinds of fresh black pepper.  Just keep tossing them around.

When the asparagus is nicely caramelized and brown in places, turn your fire off and add the butter.  

Squeeze the lemon juice into the hot pan and stir the asparagus around until the butter melts.  Taste one and add more salt if necessary.  Serve!  This goes great with the Parmesan Chicken Breasts with Crispy Prosciutto.


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