Pan charred asparagus tossed with lemon juice and toasted walnuts. Great quick and easy side dish. Perfect for fresh spring asparagus!
I hope that everyone had a great Easter yesterday. We had a good time with family, hunting for eggs, and enjoying some great food. We went to our neighborhood egg hunt, and my 8 year old had lots of fun. He got to hang out with a couple of his friends, and score more candy. I tried to avoid putting tons of candy in his Easter basket this year, so he made up for it at the Easter egg hunt. Now to get my butt in gear with birthday planning, because my 8 year old turns 9 on Friday.
Asparagus is one of my favorite vegetables, and I love that it is in season again. Usually I roast it in a little olive oil with salt and pepper, and can eat it by the pound (I may or may not have eaten this whole pan in one sitting at lunch the other day). No one else in my family eats asparagus, but I more than make up for it. I saw this method for pan charring vegetables in the latest Cooking Light magazine. It seemed like such a great idea, I couldn’t wait to give it a try. Pan charred asparagus just be my new favorite side dish.
To make the asparagus you will want a heavy duty skillet. You get the pan screaming hot, so it has to be able to stand up to the heat. I used a cast iron skillet, but pretty much any skillet that isn’t non-stick should work. This method would be great with green beans, Brussels sprouts, carrots or even bell peppers. Tossing with fresh herbs or Parmesan cheese would be great additions as well. Pan charred asparagus is perfect with the fresh asparagus in stores right now. And tossing with walnuts give it a great salty, crunch.
- 1/2 pound asparagus , cut into 2 inch pieces
- 2 tsp avocado oil (walnut oil, or olive oil works too)
- 1 Tbls fresh squeezed lemon juice
- salt and pepper to taste
- 2 Tbls toasted walnuts , chopped
- Heat a heavy skillet (not nonstick) over high heat for 2 minutes.
- Spray pan with cooking spray, immediately add asparagus, shaking into a single layer. Cook for 2 minutes, without stirring.
- Once lightly charred, stir, and cook for about 5 more minutes, stirring occassionaly.
- Remove from heat.
- Toss the asparagus in oil. Season with salt and pepper.
- Add lemon juice and walnuts, stirring to coat.
- Serve immediately
Adapted from Cooking Light
Need more side dish ideas?
Erin S
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Kristen says
April 21, 2014 at 7:05 amYUM! I love asparagus, too. Sadly, so does my entire family, so I would be lucky to get a small helping of this delightful pan. I am definitely going to try this method of cooking it next time I pick some up.
sally @ sallys baking addiction says
April 21, 2014 at 7:45 amYour Easter sounds like a great time, Erin! I love asparagus – absolutely one of my favorite veggies. We had it yesterday with our Easter meal but no where near as delicious looking as this. Gotta try pan charring next time!
Christiane ~ Taking On Magazines says
April 21, 2014 at 8:40 amSwoon. I adore asparagus and will go out and buy a heavy skillet just so I can make this. I’m glad you were able to have your neighborhood hunt … ours was rained out. 🙁
Jen says
April 21, 2014 at 12:42 pmRecipe name says almonds…
Picture shows walnuts. Ingredient list shows walnuts. 🙂 I wasn’t thinking I was going crazy….but perhaps I am? 😉
Erin S says
April 21, 2014 at 12:45 pmYou are not going crazy, that would be me!! They are walnuts, not sure what I was thinking!
Mary says
April 21, 2014 at 2:11 pmI love asparagus and this is such a great way to prepare it!
Mary
Rebecca {foodie with family} says
April 22, 2014 at 8:45 amI love this preparation method. Asparagus makes me so happy!
Amy @Very Culinary says
April 22, 2014 at 9:03 amAsparagus IS my favorite vegetable. I’d eat half that pan before it makes it onto anyone’s plate!
Paula-bell'alimento says
April 22, 2014 at 9:20 amOh asparagus let me count the ways that I love thee.
Meredith In Sock Monkey Slippers says
April 22, 2014 at 9:47 amLove asparagus and this looks amazing!
Christiane ~ Taking On Magazines says
April 22, 2014 at 10:27 amHappy early birthday to your son! He and I actually share our birthdays, though I have just a few years on him. 🙂 I’m with Amy on the asparagus thing. I’d probably finish off the whole skillet before anyone else would have a chance to get any.
Angie says
April 22, 2014 at 10:40 amThis asparagus looks amazing!
Courtney @ Neighborfood says
April 22, 2014 at 1:46 pmI totally need to char my vegetables more often. This looks great!
Ashley @ Wishes & Dishes says
April 22, 2014 at 4:30 pmLove the idea of putting toasted walnuts with asparagus!!
Dawn Lopez says
April 22, 2014 at 8:40 pmThis sounds awesome! I would have never thought to have toasted walnuts with asparagus. Looks so good!
Kirsten/ComfortablyDomestic says
April 23, 2014 at 9:48 amOoo! I’ve never pan charred asparagus before! I can also eat asparagus by the pound, so I’m always looking for another way to prepare it.
Kim Beaulieu says
April 23, 2014 at 1:37 pmI love this recipe. I just love asparagus, but I discovered it late in life. Now I can’t get enough of it. Totally trying it with nuts next time I make it.
Susan says
April 23, 2014 at 3:39 pmI almost always just roast my asparagus but love the addition of toasted nuts with it! Also I have the same pan, so clearly my version will taste as good as yours. 🙂