Bucky's Recipe

Pan Roasted Asparagus

Category: Vegetables

1 T. olive oil
1 T. butter
2 lbs. asparagus spears
Kosher salt and pepper
1 lemon

Heat oil and butter in skillet over medium high heat. Add asparagus, laying half each way. Cover and cook 5 minutes until crisp. Uncover and increase heat to high, season with salt and pepper and cook unto well browned. Season with lemon juice and serve.

Varieties:

ASPARAGUS WITH CHERRY TOMATOES & BLACK OLIVES
1 T. oil
2 garlic cloves, sliced
1 pint cherry tomatoes, halved
1/2 c. black olives, chopped
4 T. fresh basil leaves, chopped
1 oz. parmesan cheese

Saute garlic in oil until golden. Add tomatoes and olives and cook until tomatoes start to break down and release liquid. Transfer to bowl and proceed with asparagus recipe. Top asparagas with tomatoes and garnish with basil and cheese.

ASPARAGUS WITH RED PEPPERS, GOAT CHEESE, AND PINENUTS

1 T. oil
2 red peppers, cut into 1/4" stripes
4 oz. goat cheese, crumbled (1/4 c.)
1/4 c. pinenuts

Cook peppers in oil until skin blisters, remove from pan. Make asparagus and transfer to serving dish. Top with peppers, goat cheese, pinenuts and mint if desired.

Serves 4 - 6