Finding vegetables to eat on a keto diet can be challenging, but asparagus is a no-brainer. Low in carbs, asparagus has other healthy properties—it’s high in fiber, folate, and antioxidants and has an anti inflammatory benefits. Best of all, it tastes great in this no-fuss, quick side dish. To avoid overcooking the asparagus, we started with thicker spears. To help them release moisture, encouraging caramelization and better flavor, we par cooked the spears covered, with butter and oil. The water evaporating from both the butter and asparagus helped them steam cook through evenly.
Then we removed the lid and turned up the heat to brown the spears. We preferred the flavor of stalks that had been browned on only one side, keeping the other side green and crisp-tender. This also allowed us to skip the tedious step of rotating individual spears. Some toasted garlic or lemon juice and fruity lemon zest with fresh tarragon brightened the vegetable’s natural sweetness in our simple variations. This recipe works best with asparagus that is at least ½ inch thick near the base. Do not use pencil-thin asparagus; it will overcook. You should have about 8 ounces of asparagus after trimming.
Jump to RecipeInstructions :
- Heat butter and 2 teaspoons oil in 12-inch skillet over medium heat until butter is melted. Add half of asparagus to skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. Sprinkle with salt. Using tongs, distribute spears in even layer, cover, and cook until asparagus is bright green and still crisp, about 7 minutes.
- Uncover, increase heat to medium- high, and cook until asparagus is tender and well browned on 1 side, 3 to 4 minutes, using tongs to transfer spears from center of skillet to edge of skillet to ensure even browning. Drizzle with lemon juice and remaining 2 teaspoons oil. Season with salt and pepper to taste. Serve.
Pan Roasted Asparagus
Ingredients
- 1 tablespoon unsalted butter
- 4 teaspoons extra-virgin olive oil divided
- 12 ounces thick asparagus trimmed
- ⅛ teaspoon table salt
- 1 teaspoon lemon juice
Instructions
- Heat butter and 2 teaspoons oil in 12-inch skillet over medium heat until butter is melted. Add half of asparagus to skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. Sprinkle with salt. Using tongs, distribute spears in even layer, cover, and cook until asparagus is bright green and still crisp, about 7 minutes.
- Uncover, increase heat to medium- high, and cook until asparagus is tender and well browned on 1 side, 3 to 4 minutes, using tongs to transfer spears from center of skillet to edge of skillet to ensure even browning. Drizzle with lemon juice and remaining 2 teaspoons oil. Season with salt and pepper to taste. Serve.