Braised Asparagus is Great

Ingredients

• 1 pound Asparagus (trimmed and peeled at the lower third)
• 2 tablespoons Olive Oil (neutral oil; extra‑virgin is fine)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 0.5 cup Vegetable Stock (homemade or store‑bought)
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.25 teaspoon Freshly Ground Black Pepper (to taste)

Instructions

1. Trim and Peel Asparagus

   Snap off the woody ends of the spears (about 1‑2 inches) and use a vegetable peeler to remove the fibrous skin from the lower third of each spear.

   Time: PT5M

2. Heat Pan and Add Oil

   Place the skillet over medium‑high heat, add the olive oil, and let it shimmer.

   Time: PT1M

   Temperature: medium‑high

3. Sear Asparagus (first side)

   Arrange the spears in a single layer, skin side down, and let them brown without moving for about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

4. Season and Flip

   Season with salt and pepper, then turn the spears over and brown the opposite side for 1 minute.

   Time: PT1M

   Temperature: medium‑high

5. Add Butter and Stock, Cover

   Add the butter and pour in the vegetable stock, then immediately cover the pan with the lid.

   Time: PT1M

   Temperature: medium

6. Steam‑Braise Until Tender

   Reduce heat to medium and let the asparagus steam‑braise for about 5 minutes, shaking the pan occasionally to turn the spears.

   Time: PT5M

   Temperature: medium

7. Reduce Sauce to Glaze

   Remove the lid and increase the heat to medium‑high. Cook, stirring occasionally, until the liquid reduces to a thick, glossy glaze (about 3 minutes).

   Time: PT3M

   Temperature: medium‑high

8. Plate and Serve

   Transfer the spears to a serving dish, drizzle the buttery glaze over them, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

5 g

Fat

9 g

Fiber

3 g