Friday, October 10, 2008

Pan Roasted Asparagus with Toasted Garlic and Parmesan

I always love a side of plain steamed asparagus, but I saw this recipe in my Cook's Illustrated cookbook and thought it would be a perfect side dish with the spaghetti we were having for dinner.

This recipe works best with asparagus that is at least 1/2 inch thick near the base. Do not use pencil thin asparagus because it cannot withstand the heat and will overcook to easily.

1 Tablespoon olive oil
2 sliced garlic cloves
1 Tablespoon unsalted butter
1 bunch thick asparagus, trimmed
salt and pepper
2 Tablespoons grated parmesan cheese

1.Cook garlic cloves with olive oil over medium heat until crisp and golden, about 5 minutes. Transfer garlic to paper towel-lined plate.
2. Melt butter in same skillet used for garlic over medium high heat. Add asparagus in even layer; cover and cook until spears are bright green and still crisp, about 5 minutes.
3. Uncover, increase heat to high, and continue to cook until spears are tender and well browned along one side, 5-7 minutes, using tongs to move spears from center of pan to edge of pan to ensure all are browned.
4. Transfer asparagus to serving dish, season with salt and pepper, and sprinkle toasted garlic and parmesan cheese over top.

No comments: