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Braised Asparagus
[Photographs: J. Kenji Lopez-Alt]
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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Braised Asparagus
About This Recipe
| Yield: | serves 4 |
| Active time: | 15 minutes |
| Total time: | 15 minutes |
| This recipe appears in: | The Food Lab: All About Asparagus |
| Rated: |  |
Ingredients
- 2 tablespoons vegetable oil
- 1 pound asparagus, trimmed and peeled (if desired)
- Kosher salt and freshly ground black pepper
- 1 cup low-sodium chicken or vegetable stock
- 3 tablespoons unsalted butter
Procedures
-
1
Heat oil in a 12-inch straight-sided sauté pan over high heat until lightly smoking. Add asparagus in as close to a single layer as possible, season with salt and pepper, and cook without moving until lightly browned, about 1 1/2 minutes. Shake pan and cook until browned again, 1 1/2 minutes longer. Add stock and butter to pan and immediately cover.
-
2
Continue to cook until asparagus is completely tender and stock and butter have emulsified and reduced to a shiny glaze, 7 to 10 minutes. If stock completely evaporates and butter starts to burn before asparagus is cooked through, top up with a few tablespoons of water. Serve immediately.
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