Description
The secret to the perfect pan-fried asparagus? Using a cast iron skillet.
Ingredients
Scale
- 1 bunch asparagus (about 1 pound)
- Fine sea salt, to taste
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons drained capers, roughly chopped
- 2 tablespoons chopped parsley
- Zest of 1/2 lemon
- 1 tablespoon lemon juice (from about 1/2 lemon)
- 1 small garlic clove, grated, crushed, or finely minced
- Freshly ground black pepper, to taste
Instructions
- Rinse and pat the asparagus dry. Trim about 2 inches off the bottom of the spears and discard (these are too tough and fibrous to chew).
- Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of the oil and add the asparagus in a single layer* (see note below). Sprinkle with salt and pepper. Cook until the spears are bright green with a yellowish hue and nicely caramelized throughout, tossing every now and then* – about 5 minutes for pencil-thin asparagus and up to 10 minutes for thicker spears. For optimal browning, resist the urge to move the vegetables too often.
- While that’s happening, stir together all the other ingredients and the remaining tablespoon of oil in a small bowl, along with pinches of salt and pepper.
- Transfer the charred asparagus to a serving platter and scatter the relish on top. Serve immediately.
Notes
- If the asparagus doesn’t all fit in a single layer, cook it in two batches. If your spears are too long for the skillet, halve them before cooking.
- It’s best to flip them with tongs or just by shaking the pan.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 85
- Sodium: 150 mg
- Fat: 7 g
- Carbohydrates: 4.4 g
- Fiber: 2.4 g
- Protein: 2.5 g
