Charred Asparagus with Soy
Asparagus is often overcooked into a limp mess. This method relies on high heat and a short duration to keep the stalks bright and snappy while pulling a deep, concentrated flavor from the soy glaze.
Dry is better than wet
Ensure your asparagus is completely dry after washing, or it will steam in the pan instead of charring.
- large cast-iron skillet
- tongs
- chef's knife
What goes in.
- 1 lbasparagus, woody ends snapped off
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 tbspsoy sauce
- 1 tsptoasted sesame oil
Managing the smoke point
Get the skillet smoking before adding the asparagus. The goal is to create dark, blistered spots on the stalks before the interior turns soft.
The method.
Prep the pan
Place your cast-iron skillet over high heat. Add the neutral oil and wait until it shimmers and just begins to wisp smoke.
Sear the stalks
Lay the asparagus in a single layer. Do not crowd the pan; if necessary, do this in two batches. Let them sit undisturbed for 2-3 minutes until the undersides show deep brown charred marks.
Toss and glaze
Turn the stalks with tongs. Once the other side is charred, lower the heat to medium and pour the soy sauce directly into the hot pan, not onto the vegetables. It will bubble and reduce immediately.
Finish
Toss the asparagus in the bubbling soy sauce for 30 seconds to coat. Remove from the pan immediately, drizzle with the sesame oil, and serve while the stalks are still firm.
Other turns to take.
Spicy finish
Add a pinch of red pepper flakes into the pan when you add the soy sauce.
Garlic punch
Add a thinly sliced clove of garlic during the final 30 seconds of cooking.
When it doesn't go to plan.
Snap the woody ends off by bending each stalk; they will naturally break where the tough part ends.
If your pan is small, use two pans rather than stacking the asparagus.
The soy sauce will leave a sticky residue in the pan; clean it while the pan is still warm, not cold.
The ones that keep coming up.
Can I use low-sodium soy sauce?
Yes, but you may want to add a pinch of salt to the stalks before searing.
Why did my asparagus turn mushy?
You likely crowded the pan or cooked it for too long. High heat is essential to finish the outside before the inside loses its crunch.
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