Roasted asparagus is the perfect springtime vegetable for brunch, lunch or dinner. My favorite way to cook asparagus is to pan roast them.
They get soft and tender, develop a bit of a char and stay a little bit crunchy. Pan roasting let’s the flavors cook in without becoming too crunchy, chewy or tough.
How To Make Perfect Pan Roasted Asparagus
The ends of asparagus can be fibrous and woody. The best way to remove these chewy parts is by holding either end of the stalk and gently bending it. It will snap at exactly the right spot.
Cooking the asparagus to perfection is simple and easy. Put a large pan on medium-high heat and add a splash of extra virgin olive oil.
When the pan is hot, add the asparagus and allow the heat soften the stalks. You’ll notice a change in the appearance as it cooks. The asparagus will char and take on a deeper shade of green.
Pan fry the asparagus until they become soft and floppy. The cooking time will vary depending on thickness but it usually takes between 10-15 minutes.
To season the asparagus I use a simple blend of salt, pepper and garlic powder.
Asparagus is the perfect side to Vegan Deviled Potatoes and a Just Egg Omelette. Let me know how your pan roasted asparagus turns out in the comments below!
Pan roasting asparagus is the best way to prepare them. They get soft and tender, develop a bit of a char and stay a little bit crunchy.
- 24 oz. Fresh Asparagus (2 Bags)
- 2 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper (To Taste)
- 1 Teaspoon Garlic Powder (Use more if you like it a little more garlicky)
How To Make Pan Roasted Asparagus
- Wash the asparagus and prep them by snapping off the fibrous ends. Do this by gently bending the stalk. The asparagus will snap at the right part.
- Next, heat up a pan on medium-high heat and add the extra virgin olive oil.
- When the pan is hot, add the asparagus to the pan and season evenly with salt, pepper and garlic powder.
- Continue to cook the asparagus until they soften (about 10 minutes). The asparagus is ready to come off heat when they are bendy and flexible. Depending on thickness, some stalks will be done before others, so pull them off heat and add them back to the pan at the very end to reheat.
To get perfect asparagus every time, look out for the floppiness of the stalks. If they look bendy, move off heat so they do not overcook.
Serving Size10 Stalks
Amount Per Serving Calories 90Total Fat 5.6gCarbohydrates 8gFiber 4gSugar 4gProtein 4g
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