Pan Roasted Asparagus (Write For Us Contest Entry - 57)
Asparagus is high in folic acid, potassium, fiber and vitamin B6. It has only 4 calories per spear. With all that going for this delicious v...
- Fresh Asparagus - 1 pound/1 bunch (bottoms trimmed if necessary)
- Butter/Olive Oil - 2 tablespoons
- Ginger-garlic paste - 2 teaspoons
- Lemon - 1(juiced)
- Salt - As per taste
- Pepper powder - As per taste
How to Cut an Asparagus:
Start by rinsing off a pound of asparagus in a colander. After a thorough washing, pat the spears dry with paper towels to get off any excess moisture. Now, break one stalk where it is naturally the weakest. This will separate the tender top part of the asparagus from its tough and fibrous stem. You will end up discarding about one third of the stalk (That is the bottom part of asparagus which is really hard). You can now use the new shorter “broken” asparagus as a guide to cut the rest of the bunch.
In a large saute pan with a lid, melt the butter on high heat.
Add the ginger-garlic paste and saute for few seconds.
Then add Asparagus. Cook for about 2 minutes uncovered.
Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again. Put the lid back on and repeat until the asparagus are crisp-tender for about 5 minutes.
The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.
Add the lemon juice, salt and pepper and toss to combine. Serve hot.
Pan Roasted Asparagus can be served as salad or as a side dish for any rice varieties. You can garnish them with some shaved Parmesan cheese.
Contributed By: Manjula Bharath