Summary:
Asparagus is one of those versatile vegetables that can be cooked many different ways, such as steaming, simmering, grilling, sautéing, and roasting. This recipe provides a cooking method for consistently tender-crisp and juicy asparagus, plus a delicious parmesan-paprika seasoning.
INGREDIENTS
INSTRUCTIONS
- Prepare Seasoning: Stir together parmesan cheese and paprika in bowl until well-mixed. Set aside.
- Cook (Note 3): Heat olive oil in skillet over medium heat. Add asparagus spears in single layer. Sprinkle salt and pepper over asparagus. Cook until crisp-tender and browned, about 8 minutes, occasionally turning spears to brown all sides.
- Serve: Transfer asparagus to serving plate. Toss with parmesan-paprika mix. Serve immediately (Note 4).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving (4 spears): |
| Calories 170 (84% from fat) | Â |
| Total Fat 15g | 24% |
| Â Â Â Saturated Fat 3g | 15% |
| Cholesterol 5mg | 2% |
| Sodium 350mg | 15% |
| Net Carb 2.5g | Â |
| Total Carb 5g | 2% |
| Â Â Â Dietary Fiber 2.5g | 10% |
| Â Â Â Sugars 1.5g | Â |
| Protein 5g | Â |
PHOTOS
NOTES & TIPS
(1) Asparagus. Trim asparagus spears by cutting off and discarding their tough bottom ends, about 1 to 2 inches. If the asparagus spears are particularly tough or thick, it may be necessary to peel them as well. I recommend buying asparagus when it’s in season, which is usually during spring months. After bringing asparagus spears home, I store them in the refrigerator with a damp paper towel wrapped around their bottom ends to prevent them from drying out. They should be used within a few days. (2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago. (3) Cooking Methods. Sautéing/pan-searing is my preferred method due to the resulting flavor (tender and juicy), tender-crisp texture, and time needed (<10 mins). However, you may prefer other cooking methods:- Roasting: This also produces very good asparagus, but takes too much time. You’ll need to wait for the oven to preheat to hot enough temperatures (400 F or higher), and then it will take another 10 to 20 minutes to bake.
- Grilling: This yields a very flavorful asparagus, but I find it is a hassle to get out the grill and clean it later. The cooking time is comparable to the sauté method.
- Steaming/Simmering: You can use the steaming method if you have a steamer basket, which produces results similar to simmering asparagus. This method is fast (only a few minutes to cook) and yields juicy and tender asparagus, but lacks flavor compared to the sauté method.
- Microwave: This fast method works well if you’re in a pinch, but my microwaved asparagus never reached a tender-crisp texture and wasn’t very flavorful.
I prefer roasting over any other method, but grilling is great second choice. Roast at 350 for 6 min. Remove immediately for a nice crunchy texture. I prefer crunchy over limp texture. As for preparation, after washing, air dry, rub table spoon olive oil over stalks, layout on sheet pan and sprinkle kosher salt and pepper over all stalks. Enjoy!
Loved this recipe. I love asparagus, but this was the best asparagus I have ever tasted. Thank you….I have recommended this recipe to all my friends.
Thanks for the info…we love asparagus but agree over/under cooked is a waste!-Laurel Bledsoe