Pan-Browned Asparagus with Butter

We're eating lots of asparagus these days, so I thought I'd share one of my two favorite ways to prepare it.

Print

Pan-Browned Asparagus with Butter

Source: Vegetables Every Day by Jack Bishop
Serves 4

2 T unsalted butter
1 1/2 lbs thin or medium asparagus, tough ends snapped off
Salt and pepper

Melt the butter in a large skillet set over medium heat. Place the asparagus in the skillet in a single layer (or as close to one as you can get--when the asparagus overlaps, I have not had any problems with it cooking as it should). Season with salt to taste. Cover and cook until they are crisp-tender, 5-7 minutes, depending on the thickness of the asparagus.

Remove the cover, raise the heat to medium-high, and cook the asparagus, shaking the pan occasionally to turn them, until lightly browned, about 4 minutes. Season with pepper to taste and serve immediately.