Pan-Charred Asparagus

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.

Yield: Serves 4 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 11 Minutes
Total: 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 52
  • Fat: 4g
  • Saturated fat: 0.7g
  • Sodium: 160mg

Ingredients

  • 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

Preparation

  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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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