How to Pan Fry Asparagus

The Best Way to Cook Asparagus - About This Twist on Sautéed Asparagus Recipe

If you define the perfectly prepared asparagus as vibrant, tender, yet still crisp and blissfully flavorful with an appetizing blistered surface, then our simple recipe is very likely the best way to cook it.

It is easy to master, fast to execute and always delivers. The results go beyond what a straight forward sautéing or classic steaming can do. Our method both lightly chars and blisters the surface (think flavor) and uses steam to cook the spears through while bringing out their beautiful color (think perfect texture and visual appeal).

All that in just a few minutes. 

Ingredients You Will Need for Perfect Sauteed Asparagus

Heavy bottomed skillet. You need a skillet that heats evenly such as a cast iron, whether enameled or classic. 

Potato/vegetable peeler. To remove the fibrous outer layer of the spears. 

Asparagus spears. About twelve ounces to serve four as a side. Thicker, plump stems work much better than the thin pencil ones. You can also make this side dish with white asparagus, no alterations to the method.

Olive oil. To blister the asparagus spears with. 

Salt & pepper and garlic powder. For basic seasoning while the spears are cooking. Don't use too much of the garlic powder as it burns easily.

Water. To briefly steam the asparagus once you've seared it.

Workflow - How to Prepare Asparagus for Sauteing and Skillet Steaming

Before you get to actually cooking the asparagus there are two simple steps of preparatory work.

• Trim asparagus stalks by cutting off the fibrous woody ends. Go as far up as needed, usually about a fifth to a fourth of the total length.  
• Use a vegetable peeler to gently peel off the skin between the actual spears and the bottom. Do so lightly without unnecessarily digging into the flesh. Removing the high-fiber content skin exposes the flesh and makes the asparagus much easier to cook. 
• Set the trimmed and peeled asparagus aside. 

Workflow - How to Saute Asparagus

• Heat skillet. Over medium-high heat place a large skillet and let it heat for about 2-3 minutes. 
• Sear/blister the spears. Add olive oil and the prepped asparagus and move around until each spear finds its place and is in contact with the pan surface. You can go for a minimal sear, a good blistering or even a slight char, depending on your preference. Pan fry to your liking.
• Season. Season with salt, pepper and garlic powder to taste, turn the stalks around to get evenly blistered on all sides. 
• Steam. Once seared/blistered add water and let it steam away. You may turn the stalks once or twice while the water is evaporating. The color will get really vibrant. 

Serve Pan-Fried Asparagus

• Serve the asparagus family style straight out of the cast iron skillet - it is already seasoned with the salt, pepper and garlic powder mixture. 
• Try it with a dusting of Parmesan cheese and sprinkle of red pepper flakes (shown above).
• Toss with a tablespoon of your favorite Asian sauce - sweet chili, black bean, lemon grass paste etc. 
• Flavor with freshly squeezed lemon juice minced garlic just before you take it out of the skillet, about 30-40 seconds should be enough for the garlic to become fragrant and lose its sharp bite. If needed, add a small drizzle of extra virgin olive oil.
• Sprinkle with feta cheese and lightly toasted pine nuts or almonds for a delightful asparagus salad.
• Drizzle with melted preserved lemon compound butter, lemon cream sauce or easy blender Hollandaise sauce. 

Easy Pan Fried Asparagus Pasta

Make this lemon cream sauce and set aside keeping it warm. Boil your choice of pasta to al dente, drain and toss with the creamy lemon sauce in a large pot, keep warm.

Prepare the asparagus as described and cut into bite sized pieces once done. Top the pasta with the pan fried asparagus and garnish with parmesan cheese. Serve immediately.