How to Cook Asparagus in a Pan

Ingredients

• 1 bunch Asparagus (trimmed, about 1 lb, spears of uniform size)
• 2 tablespoons Unsalted Butter (melted; use high‑quality butter for best flavor)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (peeled and finely grated)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Red Pepper Flakes (optional, for a mild heat)

Instructions

1. Trim the asparagus

   Snap or cut off the woody bottom ends of the asparagus spears; discard or save for stock.

   Time: PT2M

2. Blanch the asparagus

   Bring a pot of salted water to a rolling boil. Add the asparagus and cook for 5–7 minutes until bright green and just tender.

   Time: PT7M

   Temperature: 100°C

3. Shock in ice water

   Immediately transfer the asparagus to a bowl of ice water (cold water with ice cubes) and let sit for 2 minutes to stop the cooking process.

   Time: PT2M

   Temperature: 0°C

4. Drain and dry

   Drain the asparagus in a colander and pat dry with a clean kitchen towel or paper towels.

   Time: PT2M

5. Melt butter in skillet

   Heat the skillet over medium‑high heat and add the butter. Let it melt and foam, but do not let it brown.

   Time: PT1M

   Temperature: 180°C

6. Sauté aromatics

   Add the minced garlic and grated ginger to the butter and sauté for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: 180°C

7. Finish the asparagus

   Add the blanched asparagus to the skillet, sprinkle with salt, pepper, and red pepper flakes (if using). Toss and cook for 3–5 minutes, stirring occasionally, until the spears are heated through and lightly caramelized.

   Time: PT5M

   Temperature: 180°C

8. Serve

   Transfer the asparagus to a serving platter and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

75

Protein

3 g

Carbohydrates

5 g

Fat

5 g

Fiber

2 g