Pan-Roasted Asparagus with Toasted Garlic and Parmesan
Crisp garlic chips and nutty cheese transform simple pan-seared spears.
Why This Recipe Works
Toasting garlic slices in oil creates a crunchy topping while infusing the fat used to sear the asparagus. This method ensures the spears are perfectly tender inside with a savory, browned exterior.
Instructions
Combine the oil and garlic in a 12-inch skillet over medium heat. Cook, stirring occasionally, until the garlic is crisp and golden, about 5 minutes—watch closely toward the end as sliced garlic can burn in seconds.
Transfer the garlic to a paper towel-lined plate using a slotted spoon, leaving the infused oil in the skillet.
Add the butter to the skillet. Once melted, arrange the asparagus in the pan, then add the water and salt.
Cover the skillet and cook over medium-high heat until the asparagus is bright green and crisp-tender, about 2 to 5 minutes depending on the thickness of the spears.
Uncover and continue to cook until the water evaporates and the asparagus begins to brown and blister in spots, about 5 to 7 minutes. Use tongs to turn the spears occasionally so they brown evenly.
Transfer the spears to a platter and sprinkle with the toasted garlic and Parmesan. Serve immediately, while the garlic is still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately; leftover asparagus can be refrigerated for 2 days and used cold in salads.
