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Pan-Charred Asparagus

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 11 mins
Total time 11 mins
Yield Serves 4 (serving size: about 2/3 cup)
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.


  • 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

Nutrition Information

  • calories 52
  • fat 4 g
  • satfat 0.7 g
  • sodium 160 mg

How to Make It

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

  2. 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.

  3. 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.

Cook's Notes

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