Steamed asparagus is wonderful, but consider expanding your repertoire with this pan-roasting method. The caramelizing adds a nutty depth of flavor that sets it apart.
Choose thick spears for this method. Pencil-thin asparagus cooks too quickly to caramelize nicely. The ideal outcome yields spears with a nutty-brown caramelization on one side, while maintaining a crisp-tender firmness.
What Is Vinaigrette?
The most basic French dressing (or marinade) is vinaigrette, an emulsion of oil and vinegar with some seasoning. There is a wealth of different oils and vinegars available on the market now. Making your own vinaigrette allows you to choose a good quality oil and your choice of vinegars and seasonings to best compliment your dish.
Let’s start preparation with the vinaigrette. This can be made well ahead and warmed just before serving. You may need to whisk it briefly if the oil has separated.
Orange-Almond Vinaigrette Recipe
You will need: 12-inch skillet with a lid
Vinaigrette Ingredients:
- 2 Tbsp good quality extra virgin olive oil
- ¼ cup slivered almonds
- ½ cup orange juice
- ½ tsp chopped fresh thyme (or a scant ¼ tsp of dried)
- 2 Tbsp minced shallot
- 2 Tbsp Sherry vinegar
- Salt and freshly ground black pepper to taste
Method:
- In a 12-inch skillet over medium flame, heat the olive oil until shimmering. Add the almonds and cook, stirring frequently, until they turn golden, about 5 minutes.
- Add the orange juice and thyme and increase the flame to medium-high. Simmer until the mixture thickens, about 4 minutes.
- Remove the pan from the heat and stir in the shallot, vinegar, salt and pepper to taste. Transfer to a small bowl or pitcher.
- Wipe out the skillet and use the same pan to pan-roast the asparagus.
Pan Roast Asparagus Recipe
Ingredients:
- 1 Tbsp each: olive oil and unsalted butter
- 2 pounds thick asparagus spears
- Coarse sea salt and freshly ground black pepper
Pan-Roasting Method for Asparagus:
- In the 12-inch skillet over medium-high flame, heat the oil and butter until melted together. Add half of the asparagus pointed in one direction. Add the second half pointed the opposite direction. Use tongs to distribute the asparagus as evenly as possible.
- Cover and cook until the spears are par-cooked, still bright green and crisp, about 5 minutes.
- Remove the lid and goose the flame up to high. Season with salt and pepper. Cook until the spears are tender, yet well-browned on one side, 5-7 minutes. To ensure even browning, use tongs occasionally to move the spears that brown first out to the edge.
- Transfer to a serving platter. These can be served as is with a squeeze of fresh lemon. Otherwise, drizzle with the warm vinaigrette and toss to combine. Taste and adjust the seasoning.
Another great treatment for asparagus is grilling or roasting.
Asparagus lovers will also want to try Grilled Lemon-Thyme Vinaigrette for Grilled Asparagus or Grilled Asparagus with Chevre (goat cheese) and Fresh Rosemary.
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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