17 minutes
A simple yet elegant asparagus dish cooked in a skillet with olive oil, butter, and a hint of lemon.
tablespoons
tablespoons
Thick Asparagus, trimmed
0 lb
to taste
to taste
each
1. Heat Oil and Butter
In a 12-inch skillet, heat the olive oil and butter over medium-high heat until the butter has melted and starts to foam slightly.
2. Add Asparagus
Add the trimmed asparagus to the skillet, arranging half of the spears with the tips pointing in one direction and the remaining spears in the opposite direction. Cover the skillet and cook for about 5 minutes.
3. Season and Brown Asparagus
Uncover the skillet and increase the heat to high. Season the asparagus with salt and pepper to taste. Continue cooking for another 5 to 7 minutes, using tongs to move the spears occasionally so they brown evenly.
4. Serve with Lemon
Once the asparagus is well browned on one side and tender, transfer it to a serving dish. Adjust the seasoning if necessary, and if you like, squeeze half a lemon over the spears for a fresh, tangy finish. Serve immediately.
Add a squeeze of lemon or orange juice to the skillet just before serving, or garnish with a bit of zest. This will give the asparagus a bright, tangy note that pairs beautifully with its natural flavor.
Cook some chopped bacon in the skillet until crisp, set aside, and then cook the asparagus in the bacon fat. Sprinkle the bacon over the dish before serving for a smoky, rich flavor.
After cooking, sprinkle a small amount of grated Parmesan or Pecorino cheese and place the skillet under the broiler for a minute until the cheese is golden and bubbly.
Drizzle the asparagus with a little soy sauce or balsamic glaze in the last few minutes of cooking for a deeper, savory-sweet flavor.
Toast some sliced almonds, pine nuts, or chopped walnuts and sprinkle them over the top after cooking. Nuts will add a delightful crunch and a hint of earthiness.
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