Cook Asparagus In A Cast Iron Skillet For The Best Flavor And Texture Every Time

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Allow your cast iron pan to heat properly to obtain the best taste and texture on the asparagus. Heat the pan over high heat with 1 tablespoon of neutral oil for at least a few minutes to make sure the pan and oil are hot enough that the asparagus sizzles as soon as it hits the surface. Use a regular cast iron pan or a cast iron grill pan to get grill marks and a char on the veggies. Keep the spears to a single layer; don’t overcrowd the pan or they won’t cook evenly and all of your effort will go to waste.

While the asparagus spears are cooking, use a spatula to press the vegetables down against the pan to make sure they really get the benefits of the cast iron. You’ll also want to occasionally flip them during the few minutes to ensure they cook evenly. Season with salt and pepper, or with garlic, lemon juice, and lemon zest if you’re following Hahn’s recipe. Just don’t let the asparagus stay in the pan too long after it’s seasoned or the nice crunch will turn to mush. Try this technique with some of Tasting Table’s other recipes like cast iron charred asparagus tacos, our spring harvest farro salad, or asparagus and morel risotto.

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