Pan-Roasted Asparagus


  • 1 tbsp unsalted butter
  • 2 tsp olive oil
  • 1 lb thick asparagus, trimmed
  • 1 tsp lemon juice
  • salt and pepper, to taste


  1. Heat butter and oil in 12 inch skillet over medium heat until butter is melted. Add half ot asparagus to skillet with tips pointed in 1 direction, and add remaining asparagus with tops pointed in opposite direction. using tongs, distribute spears in even layer, cover, and cook until asparagus is bright green and still crisp, about 7 minutes.
  2. Uncover, increase heat to medium high, and cook until asparagus is tender and well browned on one side, 3-4 minutes, using tongs to transfer spears from center of skillet to edge of skillet to ensure even browning. Season with salt and pepper to taste, drizzle with lemon juice, and serve.

Original recipe from The Complete Cooking for Two Cookbook.

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