Braised Asparagus Recipe

Photographs: J. Kenji López-Alt. Video: Vicky Wasik

Recipe Facts



Active: 15 mins
Total: 15 mins
Serves: 4 servings

Rate & Comment


  • 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


  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.

This Recipe Appears In