Equipment
Ingredients
Vegetables
- 500 g fresh asparagus, woody ends removed
- 3 garlic, minced
- ½ lemon, juiced
Pantry
- 30 g unsalted butter, cold or room temperature
- 3 g kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Prepare the asparagus by snapping off the woody ends. Hold the spear at the base and bend until it snaps naturally where it becomes tender.
Heat the butter in a large skillet over medium-high heat. Wait until the butter foams and subsides slightly, indicating the pan is hot enough.
Add the asparagus spears in a single layer. Sear without moving them for about 2-3 minutes to develop caramelization, then toss and cook for another 2-3 minutes until crisp-tender.
Reduce heat to medium. Add the minced garlic and toss constantly for 30-60 seconds to soften without burning.
Remove from heat immediately. Drizzle with lemon juice, season with salt and pepper, and toss to combine.
Chef's Notes
- Thickness matters: Pencil-thin asparagus cooks in 2-3 minutes; jumbo spears may need 7-8 minutes.
- The 'snap' method ensures you never eat stringy asparagus, but it does create some waste. Save the woody ends for vegetable stock.
- For a light meal, serve this topped with a poached egg or alongside toasted sourdough with ricotta.
- Dry the asparagus thoroughly after washing; wet vegetables will steam rather than sear.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture may soften slightly upon reheating.
Reheating: Briefly sauté in a hot pan for 1-2 minutes to restore texture.
