Pan Seared Asparagusby John Meadows on January 15, 2013
- 1 lb pencil-thick asparagus
- 2 tablespoons virgin olive oil
- Sea salt to taste
- fresh cracked pepper to taste
- 3 cloves of minced garlic
- Dash of lemon juice
1. Wash asparagus and wipe off any excess water. Trim off rough ends.
2. Divide asparagus into two batches for cooking
3. Heat large frying pan or skillet (nonstick works best) over high heat.
4. Add 1 tablespoon of oil, let heat, then put in half the asparagus. Slide the pan back and forth a little to distribute the oil over the asparagus, and get the spears to lie in one layer.
5. Sprinkle with salt and a generous amount of cracked pepper.
6. Add a dash of lemon juice and the minced garlic (around 3 minutes into cooking)
7. Let cook, shaking the pan occasionally, until the asparagus turns a bright, deep green and is flecked with sear marks.
Depending on the thickness of the asparagus, it should take around 7 minutes . Don’t overcook the asparagus. This habit is why a lot of people think they don’t like asparagus. It should still be green and a little bit crispy, not soggy, when you’re done cooking.
from July 2011: