PAN-ROASTED ASPARAGUS WITH MUSHROOMS AND TARRAGON

By Grandmax4

Ingredients

• 2 tablespoons olive oil plus 1 teaspoon
• 1 medium clove garlic -- minced or pressed through a garlic press (about 1 teaspoon)
• 12 ounces medium white mushrooms -- quartered (about 4 cups)
• 5 teaspoons chopped fresh tarragon leaves
• 1 tablespoon unsalted butter
• 2 pounds thick asparagus spears (see note) -- ends trimmed
• Kosher salt and ground black pepper
• 1/2 lemon (optional)

Details

Servings 4

Preparation

Step 1

1.Combine 1 teaspoon oil and garlic in small bowl; set aside. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms are lightly browned, 5 to 7 minutes.

2. Using spatula, push mushrooms to side of skillet to make room in center; add garlic to clearing and cook, mashing mixture with spatula, until fragrant, 10 to 15 seconds. Add tarragon and stir to combine. Transfer mixture to bowl and cover with foil. Rinse out pan with water and dry well with paper towels.

3. Return skillet to medium-high heat; add remaining tablespoon oil and butter. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs, distribute spears evenly (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp, about 5 minutes.

4. 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, top with mushroom mixture. Adjust seasonings with salt and pepper, and, if desired, squeeze lemon over spears. Serve immediately.

To Serve 2-3:

Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.