SERVES 3 TO 4
This recipe works best with asparagus that is at least ½ inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.
1 |
tablespoon olive oil |
1 |
tablespoon unsalted butter |
2 |
pounds thick asparagus (about 2 bunches), tough ends trimmed |
Table salt and ground black pepper |
|
½ |
lemon (optional) |
1. Heat the oil and butter in a 12-inch skillet over medium-high heat. When the butter has melted, add half of the asparagus to the skillet with the tips pointed in one direction; add the remaining asparagus with the tips pointed in the opposite direction. Using tongs, distribute the spears in an even layer (the spears will not quite fit into a single layer); cover and cook until the asparagus is bright green and still crisp, about 5 minutes.
2. Uncover and increase the heat to high; season the asparagus with salt and pepper to taste. Cook until the spears are tender and well browned along one side, 5 to 7 minutes, using the tongs to occasionally move the spears from the center of the pan to the edge of the pan to ensure all are browned. Transfer the asparagus to a dish, season with salt and pepper to taste, and squeeze the lemon half (if using) over the spears. Serve.