Pan-charred Asparagus

(Cooking Light, April 2014)


  • 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


  1. Heat a medium, heavy skillet (not non-stick) over high heat for 2 minutes. (Cast iron would work well)
  2. 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.
  3. 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.
  4. Add tarragon and salt, toss to mix, then sprinkle with walnuts and Parmigiano.
  1. Serves 4: per serving, 52 cal, 4 gm fat, 160 mg sodium.
recipes/pan-charred_asparagus.txt · Last modified: 2021/11/20 20:21 by mcf
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