Pan-Seared Asparagus
Sear asparagus in a wide, heavy-bottomed pan over high heat until the stalks are tender and the tips carry a charred, mahogany-colored crust. The process relies on immediate surface contact and high temperature to cook the interior through before the skin turns mushy.
Dryness is the enemy of the sear.
Ensure the stalks are completely dry after rinsing; moisture in the pan causes steaming rather than browning. Use a pan large enough to hold the spears in a single layer without crowding.
- large cast iron or stainless steel skillet
- tongs
- paper towels
What goes in.
- 1 lbfresh asparagus, woody ends snapped off
- 2 tbsphigh-smoke point oil, such as grapeseed or avocado
- 1/2 tspkosher salt
- to tastefreshly cracked black pepper
Don't touch the stalks
Once you place the asparagus into the hot oil, let it sit undisturbed for three full minutes. Moving them too early prevents the sugar in the stalks from caramelizing against the metal.
The method.
Prepare the asparagus
Snap the bottom inch off each stalk; they will naturally break where the woody texture ends. Pat them thoroughly dry with paper towels.
Heat the oil
Place your skillet over medium-high heat. Add the oil and wait until it ripples and just begins to shimmer, signaling it is ready for the vegetables.
Sear the first side
Lay the spears in the pan in a single layer. Let them cook undisturbed for 3 to 4 minutes until you see deep brown, blistered spots forming on the underside.
Finish and season
Use tongs to flip the spears. Cook for another 2 minutes until the stalks are bright green and slightly softened. Remove from heat immediately, toss with salt and pepper, and serve.
Other turns to take.
Lemon-Garlic Finish
Add two cloves of thinly sliced garlic and a squeeze of fresh lemon juice in the final 30 seconds of cooking.
Shaved Parmesan
Shower the finished spears with shavings of hard, aged cheese immediately after pulling the pan from the heat.
When it doesn't go to plan.
If the stalks are thick, cover the pan for the final minute of cooking to trap steam and ensure the centers reach a tender consistency.
Save the woody ends you snapped off; they work well in vegetable stock.
Avoid using butter for the initial sear, as the milk solids will burn before the asparagus is properly cooked.
The ones that keep coming up.
How do I know if the asparagus is cooked through?
The stalk should offer slight resistance when pierced with a fork but should not be limp or mushy.
Can I use olive oil?
Extra virgin olive oil has a low smoke point and can turn bitter at the high temperatures required for searing. Stick to oils that can handle intense heat.
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