Asperges rôties à la poêle

Ingrédients

• 1 pound asparagus
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Préparation

1. 1

   Prepare the Asparagus – Rinse the asparagus under cool water, then dry well with a towel to remove excess moisture on the surface. Using a knife, trim off the tough, fibrous ends, about 1 to 2 inches from the bottom.

2. 2

   Cover and Cook – Heat a large saute pan over medium heat. Add the butter and olive oil. Once the butter is melted, add the asparagus and use tongs to coat. Cover with a lid and cook until the asparagus is bright green and crisp-tender, 3 minutes.

3. 3

   Pan-Sear – Carefully remove the lid, opening it away from you. Season the asparagus with salt and pepper, then cook uncovered, turning with tongs as needed, for 3 to 5 minutes until lightly browned on the outside.