Why this recipe works
How to cook delicious asparagus. We wanted to preserve the fresh, the sweet, and the grassy flavor of the asparagus and ensure crisp-tender texture without the drawbacks of steaming, which might leave the asparagus bland and washed-out. As in alternative, we steamed the asparagus in a small amount of water in a skillet, to which we also added butter, salt, and garlic. We then allowed the water to evaporate, leaving the asparagus perfectly crisp-tender. Finally, we tossed the asparagus with lemon juice and zest and sprinkled it with shredded Parmesan cheese.
Gather your ingredients
- two pounds of asparagus
- one teaspoon grated lemon zest + one tablespoon juice
- ¼ teaspoon pepper
- one tablespoon unsalted butter
- two tablespoons water
- A garlic clove, minced
- ½ teaspoon table salt
- ¼ cup shredded Parmesan cheese
Key equipment
- 12 Inch non-stick skillet
- Chef’s knife
Before you begin
This recipe works best with asparagus spears that are about half-inch thick. If you're using thinner spears, reduce the uncovered cooking time to 1-2 minutes. Peel the bottom halves of the spears ensures that the cooked asparagus is tender and moist. Use the large holes of the grater to shred the Parmesan.
Instructions
Trim the bottom inch of the asparagus spears; discard trimmings. Peel bottom halves of spears until white flesh is exposed. Cut the spears on a bias into 2-inch lengths. Then combine juice, lemon zest, and pepper in a small size bowl. Melt the butter in a 12 inch skillet over medium/high heat. Add water, garlic, salt, and stir to combine. Add asparagus, shaking skillet to distribute evenly. Cover and cook, without stirring, for 2 minutes.
Uncover the skillet and continue to cook, occasionally stirring, until the skillet is almost dry and asparagus is crisp and tender, 2-3 minutes longer. Stir in lemon zest mix then transfer the asparagus to a serving bowl. Sprinkle the asparagus with the Parmesan cheese and serve.
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