Pan Fried Asparagus
Whipping up a batch of pan-fried asparagus is a breeze! This dish is not only packed with healthy goodness but also bursts with delightful flavors. It's perfect as a side dish to complement any meal or as a versatile addition to jazz up your favorite recipes. The vibrant colors and mouthwatering blend of tastes will not only nourish your body but also treat your senses to a true feast.
Ingredients
- 2 teaspoons of olive oil
- 8-10 oz asparagus, trimmed and woody ends cut off
- 1 cup green peas, fresh or frozen
- ½ teaspoon salt
- ¼ teaspoon black pepper
- basil for serving, or mix it in
- ¼ cup or more parmesan cheese, grated for serving
- 1 lime or lemon wedge for serving
Instructions
- Clean the asparagus. Rinse the asparagus under cool running water to remove any debris. Then, gently pat dry the spears with a clean kitchen towel or paper towels.
- Trim the asparagus. Hold each asparagus spear by the tough end and bend it until it naturally snaps off. This removes the woody part. Alternatively, you can cut off about 1-2 inches from the ends using a sharp knife. If the asparagus is thick, consider using a vegetable peeler to remove any tough outer skin from the lower part of the stem.
- Heat the skillet: In a large nonstick skillet, heat some olive oil over medium-high heat.
- Saute the asparagus. Fry asparagus for 3-4 minutes. Stir frequently to ensure even cooking. The asparagus should turn bright green and become tender.
- Add the peas. Stir in the peas and cook for an additional 1-2 minutes. If using frozen peas, you can thaw them slightly by placing them in a warm bowl of water beforehand.
- Season and serve. Season the dish with salt, black pepper, and a drizzle of lime juice, if desired. Serve the sautéed asparagus and peas warm as a side dish. For added flavor, top it off with fresh basil, a squeeze of lemon juice, and a sprinkle of grated Parmesan cheese. Enjoy!
Notes
- Ensure your pan is hot before adding the asparagus. This helps to quickly sear the asparagus, preserving its texture and sealing in the flavors.
- Opt for a larger skillet to prevent overcrowding. When the asparagus is spread out in the pan, it cooks more evenly and gets the chance to develop a delicious caramelized exterior.
- Use a good cooking oil that can withstand high heat, such as olive oil or avocado oil. These oils add flavor and prevent the asparagus from sticking to the pan.
- To determine if the asparagus is done, taste a piece. It should be tender yet still have a slight crunch. This way, you can ensure it reaches the desired level of doneness without going overboard.
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