We’re well into spring and now is the time to make this easy pan grilled asparagus! I love asparagus and this recipe, adapted from Ottolenghi Simple (a HIGHLY recommended book), is so quick, easy and delivers maximum flavor. Cooking it on the stovetop makes it simple with a minimal amount of fuss. No outdoor grill to light or an oven to preheat! Almonds toasted in browned butter and briny capers add major flavor and texture. Fresh dill and a final squeeze of lemon juice brightens everything up. Such a gloriously simple way to dress one of Spring’s best vegetables.
Why pan grill asparagus in a dry pan?
Cooking asparagus (or any vegetable) in a pan without oil gives the vegetable a chance to get some smoky char and concentrate its natural sugars. Dressing vegetables after cooking with this method makes it absorb dressing and seasonings better too. Along with pan cooking, I love using this method on an outdoor grill as well. Other vegetables I cook this way are zucchini, yellow squash, eggplant and peppers.
The video.
Is this pan grilled asparagus a side dish or meatless main dish?
This pan grilled asparagus is great as a side to all kinds of proteins such as fish, shrimp, chicken, pork or steak. To keep it meatless, try serving it alongside a grain salad, a simple pasta, bowl of soup or a salad. Maybe make it a part of a vegetarian mezze? Or, top each serving with a poached or fried egg to make it a light lunch or dinner on its own. To make this recipe vegan, use plant butter or all olive oil in the recipe.
I could also see this turning into a wonderful pasta dish! To do that, chop the asparagus after pan cooking. Then, toss with some hot pasta, torn basil, halved cherry tomatoes and dress with olive oil, lemon and grated parmesan. The almonds could be substituted with bread crumbs instead, toasted in a skillet with butter. Another idea would be to serve the asparagus, maybe also chopped into pieces, on a bed of creamy risotto or polenta. There are so many ways to utilize this recipe.
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Pan Grilled Asparagus with Almonds and Capers
Ingredients
- 1 pound (450-500 g) asparagus, woody ends trimmed and washed
- ¼-½ teaspoon salt
- 2 tablespoons (30 g) butter (or plant butter, if vegan)
- ¼ cup (20 g) sliced (flaked) almonds
- 2 tablespoons olive oil
- 2 tablespoons (25 g) small capers, drained if in brine
- 2-3 tablespoons coarsely chopped dill, for garnish
- ½ a lemon, for squeezing
Method
- Heat a large skillet over medium high heat. Wash asparagus and trim or snap off woody ends. Drain asparagus but leave wet. Once pan is very hot, add the asparagus in a single layer. (If needed, cook asparagus in two batches.) Cook, turning occasionally, until lightly charred, bright green and just cooked. This should take about 5-8 minutes. Season with salt. Transfer cooked asparagus to serving platter.
- Add butter to a small saucepan. Heat over medium heat. Once melted, add the almonds. Cook, stirring constantly until almond slices are lightly browned and fragrant. This should happen very quickly, about 1-2 minutes. (Take care not to burn the almonds and over brown the butter.) Spoon almonds and browned butter over asparagus.
- To the same saucepan, add 2 tablespoons olive oil. Heat oil over medium heat. Carefully add the capers and fry them, stirring occasionally, until they open slightly. This should take 1-2 minutes. Remove capers with a spoon, discarding the oil. Spoon over the asparagus. Garnish everything with some coarsely chopped dill and a squeeze of lemon juice. Serve immediately or at room temperature.
Notes
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All of my fav things!! Yum!
Thanks! Hope you give it a try! 🙂
This pan grilled asparagus looks great! Thanks for the tip about grilling in a dry pan – good to know!
You’re welcome!
I love asparagus and this recipe is such a different and creative way to serve it. Thank you!
Happy to share! Let me know if you try it!