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Pan roasted Asparagus with Toasted Garlic and Parmesan Recipe

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This recipe for Pan roasted Asparagus with Toasted Garlic and Parmesan is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
3 medium cloves garlic, slied thin
1 T. Butter
2 pounds 1/2 inch thick asparagus spears, ends trimmed
Kosher salt and ground black pepper
2 T grated Parmesan cheese
1/2 lemon (optional)
Directions:
Directions:
Heat olive oil and sliced garlic in 12 inch skillet over medium heat. Stir until garlic is crisp and golden but don't go to dark brown, about 5 minutes. transfer to paper towel lined plate. set aside for garnish.

Add butter to the oil in the skillet. Add half of the asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in other direction. Using tongs distribute spears in an even layer. Cover and cook until asparagus is bright green and still crisp, about 5 minutes

Uncover, increase heat to high; season asparagus with salt and pepper. cook until spears are tender and well browned along one side 5-7 minutes. Using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, sprinkle with grated Parmesan and toasted garlic, adjust seasonings with salt and pepper and if you want squeeze lemon half over all. Serve immediately.
Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
Published March 2005 in Cooks Illustrated.

 

 

 

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