Pan-Roasted Asparagus with Toasted Garlic and Parmesan

By norsegal8

This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minute and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.

Ingredients

• 2 tablespoons olive oil
• 3 medium cloves garlic, sliced thin
• 1 tablespoon unsalted butter
• 2 pounds thick asparagus spears (see note), ends trimmed
• Kosher salt and ground black pepper
• 2 tablespoons grated Parmesan cheese
• 1/2 lemon (optional)

Details

Servings 4

Preparation

Step 1

1. Heat the olive oil and sliced garlic in 12-inch skillet over medium heat; cook, stirring occasionally, until garlic is crisp and golden but not dark brown, about 5 minutes. Using slotted spoon, transfer garlic to paper towel-lined plate.

2. Add the butter to the oil in the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp, about 5 minutes.

3. Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, sprinkle with grated Parmesan and toasted garlic, adjust seasonings with salt and pepper, and, if desired, squeeze lemon half over spears. Serve immediately.