Cast Iron Skillet Asparagus (Best Asparagus Recipe Pan)
The best way to cook asparagus. A bit of prep work, a quick, blistering sear and a short time steaming in a hot skillet. You will love the results of pan frying asparagus with steam.
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Servings: 4
Calories: 67kcal
Ingredients
- 12 oz thick asparagus spears green or white both work
- 1 ½ tablespoon olive oil
- salt pepper and garlic powder to taste
- 3 tablespoon water
Instructions
- 1. To prepare the asparagus cut off the woody, fibrous end of the stalks. Trim away about a fifth to a fourth of the total length. Using a vegetable peeler gently peel off the skin between the actual spears and the trimmed ends. Be careful to not dig into the flesh too much as you peel.
- 2. Heat a skillet over medium-high heat until very hot, about 2-3 minutes. Add the olive oil and the trimmed and peeled spears. Season with salt, pepper and garlic powder. Move around with tongs so that each spear makes contact with the hot skillet's surface. Let sear for a minute or two (you can go for a gentle sear, a blister and even a slight char to maximize flavor).
- 3. Once seared/blistered to your satisfaction add the water. It will start steaming instantly. Let it steam around the asparagus until almost all of it has evaporated. You may turn the asparagus once or twice while the water is evaporating. The color will become very vibrant. Remove from the heat and serve.*
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Notes
*The asparagus will be nicely seasoned with basic flavors. If you would like to introduce even more flavor after you are done cooking it consider sprinkling grated Parmesan cheese, red pepper flakes etc. or toss in a tablespoon of your favorite Asian sauce (ex. sweet chili, lemongrass etc). Lemon flavored cream sauces or compound butters are also great drizzled over the cooked spears.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 158mg | Fiber: 2g | Sugar: 1g
