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Topic: Easy Pan Seared Asparagus  (Read 2513 times)
Tags for this thread: side_dish , appetizer , asparagus  Add new tag
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« on: April 15, 2007 10:37:25 AM »

This is one of my favorite veggies to cook, as an appetizer or as a side.   


    * 1 lb pencil-thick asparagus, tough ends trimmed off. Wipe off any excess water after washing.
    * 2 tablespoons olive oil
    * salt to taste (sea salt or kosher is better)
    * fresh cracked pepper to taste

Cook in two batches (unless you have a huuuuge pan):

   1. Heat large frying pan or skillet (nonstick works best) over high heat.
   2. Add 1 tablespoon of oil, let heat, then put in half the asparagus. Slide the pan back and forth a little to distribute the oil over the asparagus, and get the spears to lie in one layer.
   3. Sprinkle with salt and a generous amount of cracked pepper.
   4. Let cook, shaking the pan occasionally, until the asparagus turns a bright, deep green and is flecked with sear marks. If the pan starts to smoke more than a little, turn the heat down to medium high. It is ready when it bends slightly when you pick it up, but still feels springy and has a bit of crispness to it when you bite.

Depending on the thickness of the asparagus, it should take ~7 minutes total. Place the first batch on a heatproof plate near or on the stovetop to keep it warm while you repeat steps with the next batch. When done, serve immediately. Enjoy!


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« Reply #1 on: April 15, 2007 02:32:55 PM »

I get asparagus all the time (I throw some mushrooms in a bit before hand) its tasty! Can I suggest at LEAST a clove of garlic thrown in with the olive oil? Then again I suggest garlic with just about everything  Grin

"Are you taking orders, or are you taking over?" -The Clash
« Reply #2 on: April 15, 2007 03:20:07 PM »

I love garlic too, but haven't felt the need to add it to this dish.  You could definitely add some, but at the beginning while the oil is heating, then fish it out.  Otherwise the high heat will cause it to burn to a bitter crisp.   Wink

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« Reply #3 on: April 17, 2007 05:56:09 PM »

oh man. I absolutely love asparagus. I suggest putting a little lemon juice on it while it's cooking in the oil because lemon asparagus is delish. But thanks for this incredibly simple way of preparing this veggie!

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« Reply #4 on: October 25, 2007 09:21:01 PM »

awesome! i just got a pound of asparagus.
gotta try this. thanks!!

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« Reply #5 on: November 28, 2007 05:22:40 PM »

I first made this shortly after I found this post, and now I'm just a little late in replying and posting my pic.  But anyway, thanks so much for this idea!  I love asparagus and having it prepared this way was amazing.  So, being the huge dork that I am, I had to share a pic of my pan seared asparagus:

It was sooo good, that I made it again tonight.  I also sauteed some red peppers, yellow peppers, and onion and had that as a side.  I made a rice and barley pilaf too.  I cooked it in veggie broth that I made using this really good stuff called Better Than Bouillon.  It's kind of pasty/liquid like and I think has even better flavor than the little cubes.  All together, I thought the colors were a pretty mix and everything was very tasty.  After adding in a chocolate protein drink and some tangerines for dessert, everything was perfect.  So here's a pic of my yummy dinner...

Thanks again rina...I will use the asparagus recipe lots! Smiley
« Reply #6 on: November 29, 2007 04:37:47 AM »

That looks so good. Shocked

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« Reply #7 on: November 29, 2007 09:40:26 AM »

Thank you for the recipe!  It's a great addition to my bento; tasty, colorful, and compact. Even though frying is nothing particularly special, the asparagus lends it a bit of 'fancy' Smiley

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« Reply #8 on: December 01, 2007 08:23:20 PM »

Squozentoad, that's such a healthy and yummy looking meal you prepared!

I'm so happy people are using this recipe.  I love this dish because it's so simple but elegant and tasty.  Sometimes I just stand around the kitchen eating these with my fingers.

Visit my yarncraft blog, RedCrochet.wordpress.com
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