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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.
Pan Charred Asparagus with Toasted Almonds
Ingredients
- 1/2 pound asparagus, cut into 2 inch pieces
- 2 teaspoons avocado oil, (walnut oil, or olive oil works too)
- 1 Tablespoon fresh squeezed lemon juice
- salt and pepper to taste
- 2 Tablespoons toasted walnuts, chopped
Instructions
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Need more side dish ideas?
YUM! 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.
Your 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!
Swoon. 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. 🙁
Recipe name says almonds…
Picture shows walnuts. Ingredient list shows walnuts. 🙂 I wasn’t thinking I was going crazy….but perhaps I am? 😉
You are not going crazy, that would be me!! They are walnuts, not sure what I was thinking!
I love asparagus and this is such a great way to prepare it!
Mary
I love this preparation method. Asparagus makes me so happy!
Asparagus IS my favorite vegetable. I’d eat half that pan before it makes it onto anyone’s plate!
Oh asparagus let me count the ways that I love thee.
Love asparagus and this looks amazing!
Happy 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.