Pan-charred Asparagus  

(Cooking Light, April 2014)

Ingredients
  * 8 ounces asparagus spears, cut into 2.5 inch pieces
  * Cooking spray
  * 1 1/2 teaspoons walnut oil
  * 2 teaspoons lemon juice
  * 2 teaspoons chopped fresh tarragon
  * 1/4 teaspoon kosher salt
  * 1 Tablespoon chopped toasted walnuts
  * 2 Tablespoons Parmigiano-Reggiano cheese, grated or shaved

Preparation
  - Heat a medium, heavy skillet (not non-stick) over high heat for 2 minutes. (Cast iron would work well)
  - Coat pan with cooking spray. Immediately add asparagus to pan, shaking them into a single layer; cook without stirring 2 minutes or until asparagus is very lightly charred. Cook for about 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.
  - Remove pan from heat. After resting asparagus for 1 minute, add walnut oil to asparagus, tossing to coat, and then add lemon juice and toss to coat. 
  - Add tarragon and salt, toss to mix, then sprinkle with walnuts and Parmigiano.

  - Serves 4: per serving, 52 cal, 4 gm fat, 160 mg sodium.