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We scored this week and bought some high quality asparagus. You know what I mean when I say it was the right kind. This is the type that doesn’t have any of the tough woody stems that we often see in the off season.
The stems were on the smaller size and was as fresh as it could be. When cooked, it was just a little crunchy and filled with flavor.
I piled it on over half my plate and then went back for more.
There are several ways to cook asparagus and I chose to pan sear it. That turned out to be a good call.
Here’s what you will need.
How to Pan Sear Asparagus
Pan searing requires a hot pan. You will want to lightly brown the asparagus here and there. This adds complexity to the dish.
As chefs often say.
No color, no flavor.
So, to add complexity and interest, we need to find that balance between caramelized and over done. That’s not difficult, you just need to keep an eye of the asparagus, and turn occasionally.
You will want to season this to really bring out the flavor. I chose garlic, salt, and pepper. Fresh garlic would be awesome if you have it. Use a press to extract all the flavor you can, then add to the pan with the other spices.
- 1 bunch of fresh asparagus
- 3 tablespoons butter
- pinch of salt
- pinch of pepper
- one clove garlic or powdered garlic to taste
- Break asparagus in half and set aside. Keep the top parts. Preheat a pan. When hot, drop in asparagus, butter, and all the spices.
- Allow to sear before turning, then flip occasionally and cook until just tender.
- Remove from heat and serve.