Pan-Charred Asparagus

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Pan-Charred Asparagus Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Toasted walnuts lend a delightful, nutty crunch to Pan-Charred Asparagus. it's a quick and easy side and a nice change-up to roasted asparagus.
Serves 4 (serving size: about 2/3 cup)


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Cooking spray
8 ounces (2 1/2-inch) pieces trimmed asparagus
1 1/2 teaspoons toasted walnut oil
2 teaspoons lemon juice
2 teaspoons chopped fresh tarragon
1/4 teaspoon kosher salt
1 tablespoon chopped, toasted walnuts
2 tablespoons shaved Parmigiano-Reggiano


Hands-on: 11 Minutes
Total: 11 Minutes

Heat a medium, heavy skillet (not nonstick) over high heat for 2 minutes.

Coat pan with cooking spray. Immediately add asparagus pieces to pan, shaking them into a single layer; cook, without stirring, 2 minutes or until asparagus is very lightly charred. Cook asparagus 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.

Remove pan from heat. Let asparagus rest 1 minute. Add walnut oil; toss to coat asparagus pieces. Add lemon juice; toss. Turn on heat if necessary to evaporate most of liquid. Sprinkle asparagus with tarragon and salt; toss. Sprinkle with chopped walnuts and shaved Parmigiano-Reggiano. Serve immediately.

Created date

February 2014

Nutritional Information

Calories 52
Fat 4 g
Satfat 0.7 g
Sodium 160 mg