Description
A quick and flavorful recipe for pan-fried asparagus that takes just 15 minutes to prepare. Tender-crisp asparagus spears are sautéed with garlic, shallots, and a hint of lemon juice, creating a delicious side dish perfect for any meal.
Ingredients
Vegetables
- 1 pound (450 grams) Fresh Asparagus Spears
- 1 tablespoon Minced Fresh Garlic (about 3 plump cloves)
- 2 tablespoons Minced Shallot (about one small shallot)
Oils & Seasonings
- 4 teaspoons Extra Virgin Olive Oil (divided)
- 1/4 teaspoon Fine Sea Salt (divided)
- Fresh Ground Black Pepper (to taste)
- 1/2 teaspoon Fresh Lemon Juice
- Red Pepper Flakes (optional)
Instructions
- Prepare the asparagus: Slice 1-2 inches off the ends of the asparagus spears. Test a small slice to check for woody parts and trim off more if needed to ensure tenderness.
- Cook first batch: Heat 2 teaspoons of olive oil on medium heat in a 10 1/2 inch (27 centimeters) skillet until shimmering. Place half the asparagus in one layer; it’s okay if they touch. Sprinkle with 1/8 teaspoon salt and black pepper. Pan fry for 6 minutes, flipping halfway through. Some charring is ideal. Transfer to a plate and set aside.
- Cook second batch with shallots: Repeat the cooking process with the remaining olive oil, asparagus, salt, and pepper. When 2 minutes remain, push the asparagus aside and add the minced shallots. Lower heat to medium low and gently sauté shallots until softened and golden.
- Add garlic and combine: Add the minced garlic, then return the first batch of asparagus to the pan. Gently toss using a spatula to mix everything without breaking the asparagus. Cook for about one minute until garlic becomes fragrant and golden. Remove from heat.
- Finish and serve: Sprinkle with fresh lemon juice and optional red pepper flakes. Toss again to incorporate flavors. Taste and adjust seasoning or cook a little longer if softer asparagus is desired. Transfer to a serving dish and serve immediately.
- Storage: Store leftovers in a lidded container in the refrigerator for up to three days. Freezing is not recommended as it affects the texture.
Notes
- Make sure to select fresh asparagus spears for best flavor and texture.
- Test the ends of asparagus for toughness and trim accordingly for optimal tenderness.
- Some charring on the asparagus enhances the flavor; don’t overcook to retain crispness.
- Gently toss the asparagus when mixing ingredients to avoid snapping the spears.
- Leftovers keep well refrigerated for up to three days but are best enjoyed fresh.
- Red pepper flakes are optional and add a subtle heat for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
