AsparagusPanSearedRecipe

Asparagus Pan Seared

Cast-Iron Pan Searing (The Steak-Lover’s Method). If you are cooking your steak in a cast-iron skillet, you can cook the asparagus in the same pan right after resting the steak to absorb all that rich steak flavor.

Ingredients

• 1 bunch fresh asparagus (medium thickness works best). Thicker asparagus spears hold up better to high-heat than ultra-thin ones, which overcook quickly.
• butter or oil
• 1–2 cloves of minced garlic.
• Optional: Béarnaise sauce or Hollandaise sauce.

Preparations

1. Wash the asparagus and dry it thoroughly with paper towels (moisture creates steam, which prevents browning).
2. Trim: Snap off the woody ends. Hold a stalk near the bottom and middle and bend it—it will naturally break right where the tough part ends.
3. Searing: Heat 1 tablespoon of butter or oil in the hot skillet over medium-high heat.
4. Cook: Add the trimmed asparagus in a single layer. Let them sit undisturbed for 2–3 minutes to get a deep sear, then roll them over and cook for another 3–5 minutes. Don't Overcrowd. Give the spears breathing room on the skillet so they sear rather than steam.
5. Flavor Boost: During the last minute of cooking, toss in 1–2 cloves of minced garlic and a knob of butter. Baste the asparagus with the melted garlic butter.
6. Decadent Pairings: For an elevated steakhouse meal, top your cooked asparagus with Béarnaise sauce or Hollandaise sauce, both of which pair perfectly with both steak and asparagus.

Notes

• A classic way to prepare asparagus paired with steak is pan-searing. High heat caramelizes the natural sugars in the asparagus, developing a rich, savory flavor that cuts right through the richness of a steak.
• See also Food Menu.