Pan Charred Asparagus with Toasted Walnuts

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.

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Yield: 4

Pan Charred Asparagus with Toasted Almonds

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Charred asparagus tossed with lemon juice and toasted walnuts. Great quick and easy side dish.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 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

Instructions

1. Heat a heavy skillet (not nonstick) over high heat for 2 minutes.
2. Spray pan with cooking spray, immediately add asparagus, shaking into a single layer. Cook for 2 minutes, without stirring.
3. Once lightly charred, stir, and cook for about 5 more minutes, stirring occassionaly.
4. Remove from heat.
5. Toss the asparagus in oil. Season with salt and pepper.
6. Add lemon juice and walnuts, stirring to coat.
7. Serve immediately

Notes

Adapted from Cooking Light

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 70Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 83mgCarbohydrates 7gFiber 2gSugar 2gProtein 2g

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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