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Category: Vegetables
Prep Time: Cook Time: Total Time:
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
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Pan Roasted Asparagus
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Category: Vegetables
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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