Sautéed Asparagus Recipe
[Photograph and video: Vicky Wasik]
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do.
Why It Works
- High heat sears the asparagus, giving it a woodsy, charred flavor while keeping the centers crisp-tender.
Read more: Why I Take My Asparagus out of the Fire and Into the Frying Pan
- Yield:Serves 4 as a side
- Active time: 25 minutes
- Total time:25 minutes
Ingredients
- 2 tablespoons (30ml) vegetable oil, divided
- 1 pound (450g) asparagus, woody ends trimmed
- Kosher salt and freshly ground black pepper
Directions
-
1.
In a large cast iron, carbon steel, or stainless steel skillet, heat 1 tablespoon (15ml) vegetable oil over high heat until shimmering. Add half of asparagus and cook, tossing, stirring, and rotating the spears frequently, until browned all over, charred lightly in spots, and crisp-tender within, about 10 minutes; lower heat if necessary to prevent burning. Using tongs, transfer each spear as it's done to a plate and keep warm. Repeat with remaining vegetable oil and asparagus. Season with salt and pepper.
-
2.
Arrange asparagus on a serving plate and drizzle with sauce, such as this Caraway Yogurt Sauce or Tarragon and Lemon Aioli.
This Recipe Appears In
Why I Take My Asparagus out of the Fire and Into the Frying PanThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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