Garlicky Pan Fried Asparagus (Edit recipe)

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Spring is all about asparagus if you ask me. The price drops to a respectable level and it's time to enjoy! Overcooked asparagus is heinous and criminal which is why my garlicky pan fried method keeps them tender-crisp and so flavourful.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Yield: 3 - 4

Ingredients

1 bunch Asparagus
1 Tbsp Butter, Unsalted
1 Tbsp Chili Infused Olive Oil
0.5 tsp Red Pepper Flakes
3 cloves Garlic, crushed & minced
1 whole Lemon
1 whole Pecorino Romano, See Recipe
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Trim the woody ends off of your asparagus stalks, wash, and dry them thoroughly. Next, start heating the butter, chili oil, and pepper flakes in a non-stick skillet large enough to accommodate the asparagus in a single layer. Set to about medium heat. Once heated, add the asparagus in a single layer and toss to coat in the spicy melted butter / oil. Season with salt & pepper, and let the asparagus cook 5ish minutes before flipping and letting the asparagus continue another 5 minutes. Flip again as the asparagus starts to get some blistered colour.
After a couple more minutes, add the minced garlic to the skillet and flip / toss the asparagus in the skillet to disperse the garlic. After another 2ish minutes, squeeze in the juice of half of your lemon and let that sizzle up for a minute or two until your asparagus is tender-crisp. Remove your skillet from the heat and season again with salt & pepper & finely shred a generous amount pecorino over the asparagus.
Transfer the asparagus to a serving plate, making sure to scoop up buttery garlicky goodness, and garnish once again with a good dusting of finely shredded pecorino. Cut the remaining half of your lemon into wedges, serve & ENJOY!

Notes

My asparagus were larger and thicker as opposed to a thinner bunch. If you can only find thin ones, monitor your cook time and reduce to keep them tender-crisp. Soft, mushy asparagus is heinous.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	655
Fat:	53 g
Carbohydrates:	14 g
Protein:	39 g
Cholesterol:	30 g
Sodium:	2390 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per 3 - 4 .