Tl;dr: Whether served alongside a main or enjoyed on its own, pan-fried asparagus stands out for its ease, flavor, and versatility.

Stats

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Serving Size: 4 servings
• Featured Gear: Scanpan Classic Square Fry Pan, Cuisinart Colander, Misen Silicone Tongs, Cangshan Yari Series 6" Chef Knife

Asparagus, that vibrant green spear known for its unique, slightly bitter, and earthy flavor, is a delight to cook and enjoy and a powerhouse of nutrition. Rich in fibers, vitamins, and proteins, while low in calories and sodium, asparagus offers a guilt-free boost to any meal. Whether it’s a seared chicken breast or a rich tuna steak, asparagus cooked to crunchy, tender perfection elevates any dish with a gourmet twist. Perfect as a healthy side dish to any meal, especially during the peak in-season months of April and May, I try to enjoy them twice a week, if not at least once. And while you could boil them, I find I relish them best slightly crunchy, a little bit charred, and served with everything from parmesan cheese and a dab of butter to enjoying them alongside prosciutto slices or with a creamy, soft-boiled egg on top. How do you enjoy your asparagus? Follow this easy asparagus recipe and experiment with your favorite toppings!

What You’ll Need

• Cast Iron Pan: You can choose to cook asparagus on the stovetop in a variety of pans: cast iron, enamel cast iron, grill, non-stick, etc., but it’ll bode well to pick a pan that has excellent heat conductivity to sear the spears or to give them pretty grill marks.
• Silicon Thongs: Pick a pair of thongs with scallop edges for additional grip and precision as you’ll be flipping the spears. Silicone padded handles help ensure your fingers don’t feel the heat while cooking.
• Colander: Don’t take a shortcut on this step; be sure to drain them properly and pat them dry, as excess water will form a barrier preventing the oil and seasonings from sticking. A colander with a hard mesh ensures that water drains quickly and efficiently.
• Chef’s Knife: The long, broad blade of a chef’s knife works wonders with veggies. But this blade, with the weight and quality of the Damascus steel, cuts through multiple asparagus spears at once, making the task of trimming quicker and more efficient than using a smaller knife. Plus, the sharpness allows for precise cuts, so you can evenly trim the ends of the asparagus spears.

Ingredients:

• 1 lb fresh asparagus spears
• 2 tbsp olive oil
• 3 cloves garlic, minced (or pre-minced, jarred garlic)
• Lemon zest (from 1 lemon)
• 2 tbsp grated parmesan cheese
• Pinch of oregano
• Balsamic vinegar (for drizzling)
• 2 tbsp slivered almonds
• Salt (according to your taste)
• Black pepper (according to your taste)

Directions:

Step 1: Wash the Spears

Rinse all spears in a colander under cool water. Shake loosely to remove as much water as possible. Place them in a colander then pat dry with a paper towel to remove excess water.

Step 2: Trim The Asparagus

No one enjoys biting down on the woody parts of the asparagus stalks. You can trim them using a knife or by finding the natural breaking point. The best way is to combine both. First, find the natural breaking point by holding the base end of the asparagus spear with one hand and the middle with the other hand. Gently bend the spear until it snaps. The asparagus naturally breaks where the woody part ends and the tender stem begins. Use this as a guide for the other spears and trim with a chef’s knife accordingly. Discard the woody asparagus ends, or save them for stock.

Step 3: Peel Thick Spears

This is an optional step, but if the spears are particularly thick, you might want to peel the bottom halves with a vegetable peeler to ensure uniform tenderness.

Step 4: Heat Your Pan

Preheat your cast iron skillet over medium-high heat, if you’re using a non-stick pan, heat the pan with the olive oil and swirl to coat.

Step 5: Cook The Asparagus

Place asparagus in the skillet in a single layer, and cook for 2 to 3 minutes until the underside begins to get charred. Add the asparagus in batches to avoid overcrowding, turning occasionally. Continue to cook until the asparagus is tender and bright green, about 4 to 6 minutes.

Step 6: Season The Asparagus

Once the asparagus is cooked, add minced garlic, lemon zest, oregano, and a sprinkle of salt and pepper to season. Serve immediately with a dusting of parmesan cheese, a drizzle of balsamic vinegar for added flavor, and a sprinkling of slivered almonds for crunch.

Tips & Substitutions

• Suppose you’re using a grill pan; grill for 3 to 4 minutes per side until tender and grill marks appear. For pretty grill marks, arrange asparagus across the grill pan's grooves.
• Uniformity is key, so trim the asparagus spears to the same length for even cooking.
• Keep an eye on cooking asparagus until it is just tender to keep its satisfying crunchy texture.
• Don’t be afraid to get creative - you can garnish with everything from fried bacon bits to freshly grated parmesan cheese or alongside a fresh ball of burrata to add complexity to your asparagus dish.
• A splash of lemon juice or balsamic vinegar cuts through the earthiness and enhances the asparagus's natural flavor.

Final Thoughts on Cooking Asparagus in a Pan

Pan-frying asparagus is one of those oh-so-simple yet so-delicious recipes that everyone should learn to master. A dish that's both crisp and tender with a delightful char, it’s minimal effort for maximum taste. Moreover, asparagus is a nutritional gem that is low in calories yet rich in essential vitamins, minerals, and antioxidants like vitamin K, potassium, folate, and vitamin C, making it an excellent addition to any meal, offering a boost of health benefits in each bright green spear.

If you need any of the tools to make this recipe or something for one of your own recipes, reach out to any of the Kitchen Experts here on Curated. We will ensure you have everything you need to create some magic in your kitchen, too!