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From America's Test Kitchen Season 6: High-Roast Chicken Dinner
Recipes for pan-roasted asparagus promise ease and flavor, but the results are usually disappointing: limp, greasy, and shriveled spears. We wanted a simple stovetop method that would deliver crisp, nicely browned spears.
We quickly learned to choose thick spears because thinner spears overcooked too quickly. Taking a cue from restaurant chefs who blanch asparagus first, we developed a method to lightly steam and then brown the asparagus in the same skillet. For optimal flavor and browning, we used both olive oil and butter. Positioning half the spears in one direction and the other half in the opposite direction ensured a better fit in the pan. Browning just one side of the asparagus provided a contrast in texture and guaranteed that the asparagus remained firm and tender, but never limp.
Serves 4 to 6
This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minute and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.
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