This recipe works best with asparagus that is at least 1/2" inch thick near the base. If using thinner spears, reduce the covered cooking rime to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it can not withstand the heat and overcooks too easily.

Kate’s Favorite: Pan-Roasted Asparagus

Servings: 4



    • Heat oil and butter in 12-inch skillet over medium-high heat.
    • When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed
      in opposite direction.
    • Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp, about 5 minutes.
    • Uncover and increase heat to high; season asparagus with salt and pepper.
    • Cook until spears are tender and well browned along one side, 5 to 7 minutes using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned.
    • Transfer asparagus to serving dish, adjust seasonings with salt and pepper, and if desired, squeeze lemon half over spears. Serve immediately.
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