ASPARAGUS - PAN-ROASTED WITH RED PEPPERS AND GOAT CHEESE

By jenlin

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 minutes 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 pounds asparagus
• 1 T unsalted butter
• 1 T olive oil
• jar of roasted red peppers - about 2 peppers sliced in 1/4 inch strips
• salt & pepper
• 2 T chopped fresh mint
• 4 ounces crumbled goat cheese
• 1/4 cup pine nuts - toasted

Preparation

Step 1

Add the butter and oil to the skillet and heat over medium high heat. 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.

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 peppers. Adjust seasonings with salt and pepper; sprinkle with mint, goat cheese, and pine nuts. 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.