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| + | 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. | ||