Despite asparagus being available year around I still think of it as a Springtime vegetables. When I was a child one of the highlights of our Easter dinner was the platter of fresh, first of the season, asparagus that my mom always served with baked ham and creamed new potatoes and peas. Asparagus is one of my favorite veggies as long as it is cooked the way I like it – barely fork tender. And I like the big fat spears that don’t show up in the markets too often any more. The wimpy little pencil sized spears just don’t do it for me because their flavor can be strong and they overcook if you take your eye off of them for a second. I can often find the large spears at Costco where, for some strange reason, shoppers don’t like the large stalks and throw the occasional bag of them to the back of the stack of boxes where I can quickly find them. I know, it’s all a matter of taste. An asparagus vendor will be in the booth next to me when the farmers’ market opens next week and he will be swamped by people buying those spindly little spears.
Asparagus Prep
My favorite way of preparing the jumbo stalks is to pan roast them. They cook quickly, brown beautifully, and retain their sweet, fresh texture and taste. This technique only works on large spears, those at least the diameter of a dime. When asparagus is steamed it can turn into a grey-green mush in a matter of a minute or two if it’s overcooked. That won’t happen if you pan roast them (and keep a close eye on them as well).
Wash the spears by letting a strong stream of water hit them from above so any bits of grit will be dislodged. Trim off 2 to 3 inches of the woody stem. Snapping off the bottom section is way too wasteful and isn’t necessary. Peel the bottom 3-4 inches with a potato peeler. Dry the spears well. Add 2 tablespoons of olive oil to a medium skillet and heat to medium-high heat. Add the asparagus and cook for about 7-10 minutes (uncovered) depending on the thickness of the spears, turning them constantly so they don’t burn. They are done when barely fork tender. If you want them to brown more turn up the heat a bit – don’t cook them longer.
When the spears are cooked to your liking remove from the heat and place on a serving platter. Drizzle a mixture of 2 tablespoons melted butter and 1 tablespoon lemon juice over the spears and season well with sea salt and freshly ground black pepper. Garnish with parmesan cheese shavings and serve. For a scrumptious appetizer wrap the warm spears in a paper thin slice of proscuitto and serve with a small lemon wedge.
Asparagus with Lemon Butter and Parmesan Cheese
Pan roasting asparagus is so quick and easy and you won’t believe how much better it tastes when it’s cooked this way. I had some leftover spears for lunch today that I dunked into homemade blue cheese dressing. Sinful…but so good.
- 1 pound fresh asparagus spears
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- 2 tablespoons melted butter
- Sea salt
- Black pepper, freshly ground
- Parmesan cheese shavings
- Wash asparagus and trim off the bottom several inches of the spears. Peel 3-4 inches of the lower stem with a potato peeler.
- Add 2 tablespoons olive oil to a medium skillet and heat to medium-high. Add the asparagus (don't cover) and saute 7-10 minutes until barely fork tender. Watch carefully so it browns nicely but doesn't burn.
- Remove to a serving platter. Drizzle with melted butter and lemon juice. Add sea salt and freshly ground black pepper. Garnish with parmesan cheese shavings.
Oh my, haven’t the asparagus been wonderful this Spring!!!!
I like the big fat ones too, and peel them as you do. Pan-roasting sounds like a wonderful idea to bring out the flavors.
ciaochowlinda recently posted..The Glorious Pasta of Italy
YUM — I always make extra to cut up over salads when cold. I would never go back to steaming asparagus after eating it prepared like this!
Happy weekend Cathy 🙂
Blessings!
Gail
Gail @ Faithfulness Farm recently posted..In The Merry Month of May!
I always roast mine in the oven, which in the spring/summer in AZ is not a good option. I have never tried it this way but I certainly will. Have a great weekend!
Rhonda (@diningalone) recently posted..Favorite Things #19 – Crispin Chotokkyu Cider
I once saw a comment that a chef made not to buy the small diameter spears also. He said the larger spears were more tender and flavorful. I usually oven roast asparagus but would love to try your pan-roasted method and not heat up the kitchen with having the oven turned on!
Susan recently posted..Lemon Tart with Chocolate Almond Crust
I always roast or grill asparagus but next time I am definitely trying it your way, they look fantastic. I didn’t always like asparagus but now I love them. Especially with such a delicious recipe like yours, instead of the mushy ones from a can my mom used to serve.
Carol @ Always Thyme to Cook recently posted..Some Favorites for Cinco De Mayo
One of my absolute favorite veggies. So good and easy to fix and who can refuse a roasted vegetable.
Linda recently posted..Many Faces of White
Whimpy or big and fat, I like it all! 🙂 My mom just made a comment about Watermelon. Her fondest memories of watermelon was having it as a kid for the first time each summer at the July 4 holiday. She said, now it’s available year round and it doesn’t seem as special. Anyway, you can bet I’ll try your pan roasted method soon. Asparagus is my favorite vegetable and seems special year round. On a side note, thanks for putting me in touch with BlogMaven. I’m impressed.
In the old days when vegetables were available only during their season they did seem more special. Oh, how we waited for the first local strawberries – they are better than anything shipped in from the hinterlands. I’m happy you are working with Jeni at The Blog Maven, Lea Ann. I don’t know how I would get along without her. She is great to work with and so talented.
Cathy recently posted..Pan Roasted Asparagus
I just love the look also:) i now add a bit of lemon zest now too..but our recipe is very similar to yours..also in the oven..
Monique recently posted..BZZZ~
Guilty—guilty of being one of those pencil thin asparagus lovers! However, after reading your post about today I am more than willing to try the bigger ones again…with the lemon juice and parmesan cheese of course. Here we have used almost every method there is to cook asparagus (a favorite of mine).
Blessings,
Aimee
Beautiful! I agree with you (and Ina, she likes them too) the bigger spears are better. I’m pleased to see that they are finally starting to appear in our markets. I see at least one more serving of them this spring:@)
Can you believe I grew up hating asparagus because my mother boiled it until it was wiggly?!! About 10 years ago a friend introduced me to roasted asparagus and I love, love, love it and so do all my kids. They will never know what yucky asparagus is.
Jacqueline recently posted..Bling Bling Chocolate Strawberries
Roasted asparagus is the absolute best! I haven’t added lemon juice in the past but will be doing so the next time I make it!
Kate recently posted..Spicy Meets Drunken Beans
I can’t get enough of asparagus this spring either Cathy. In fact I just bought some nice fat spears like yours today, so I’m going to try this method of cooking. Thanks!
Another amazing looking dish! I love asparagus any which way you cook it! Yummy!
Jeannie recently posted..Honey & Walnut Cake Bake Along # 23
Excellent advice on how to cook asparagus Cathy. I don’t care for the thin spears either. I always look and look at the market for the fat ones. They seem to be harder and harder to find. A problem I don’t understand….
There’s nothing worse than overcook or under-cooked asparagus. Both cooking methods give asparagus a bad name.
Sam
Sam @ My Carolina Kitchen recently posted..Let French Lamb Stew with Figs and Olives Magically Transport You to Provence for the Evening
Try Costco, Sam. That’s the only place I’ve been able to find the large spears. I’ve never seen any of the large fantastic French variety here at home. That’s what I miss.
Cathy recently posted..Pan Roasted Asparagus
Really enjoyed reading all this information about the asparagus; I will now look for the larger asparagus and roast them your way.
Rita
looks great it is fun to eat in season i agree
rebecca recently posted..Bulgur Wheat and Roasted Vegetable Salad
My favorite vegetable is made even better with the addition of Parmesan cheese. Oooh yeah! Love that you added lemon juice too, to keep it healthy!
Renee – Kudos Kitchen recently posted..Hungarian Shortbread – TWD
Hi! Cathy,
Asparagus prepared this way is good too! I think I like it no matter how it is prepared. I just made some but I roasted it in the oven.
Have a good day.
Pat
Pat recently posted..Winner’s Circle Cheese Spread
Could I do this same idea with Brocolini instead? I love the concept just not a huge fan of asparagus.
I actually prefer the larger asparagus – these look just perfect, Cathy.
Karen recently posted..Queso Fundido
I am with you, I think the larger stalks are way better I won’t buy those skinny things. I love to put my asparagus under the broiler, but I plan to try this pan roasted idea. Thanks for getting me to think outside my lines. Dianne
The broiler is a good idea. I’ll have to try that next. In my experience roasting the spears in a hot oven can overcook them by the time they are nicely browned. They can cross that line in just a minute or two.
Cathy recently posted..Pan Roasted Asparagus
I’ve roasted asparagus before, but only with EVOO and sea salt. The shaved parm is a great idea.
This is the way I like my asparagus although I use olive oil instead of butter. I also agree…I love the large spears as well.
Karen (Back Road Journal) recently posted..A Classic Italian Sunday Feast
Wow, what a beautigul asparagus! Looks just perfect!
Thanks for joining RecipeNewZ – can’t wait to see your contributions!
cookingrookie recently posted..Low Fat Carrot Cake with Pineapple and Walnuts
Roasted Asparagus is delicious. One of my favorite is Aparagus because it has a lot of dishes that can be made. It is really great, love it so much.
Marnie Byod recently posted..home promoting videos
A Simple but so tasty asparagus recipe which I love! Yummy! 🙂
Sophie recently posted..Spiced & fragrant oven roasted beetroot wedges
I never tire of asparagus – love your method, I usually roast them in the oven but this sounds wonderful and it doesn’t heat up the house! Thanks Cathy!
The Café Sucré Farine recently posted..Biscoff Oatmeal Crispies