Best 8 Pan Seared Asparagus Recipes

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Pan-seared asparagus is a quick and easy side dish that can be enjoyed as part of a weeknight meal or dressed up for a special occasion. The key to success is to cook the asparagus over high heat so that it chars slightly while still remaining tender-crisp. With just a few simple ingredients, you can create a flavorful and visually appealing dish that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC



Pan-Seared Asparagus With Crispy Garlic image

Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 4

4 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 bunch asparagus (about 1 pound), ends snapped or trimmed

Steps:

  • Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
  • Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS



Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes, washed and sliced lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper
1 pound asparagus, washed, tough ends removed
1 tablespoon extra-virgin olive oil
12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
Salt and freshly ground black pepper
9 tablespoons clarified butter
1 1/3 ounces hazelnuts, toasted and coarsely chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 or 2 drops white truffle oil, optional

Steps:

  • For the potatoes: Preheat oven to 400 degrees F.
  • In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
  • For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
  • For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
  • Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
  • Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

PAN-SEARED ASPARAGUS SALAD WITH FRISéE AND FRIED EGG



Pan-Seared Asparagus Salad With Frisée and Fried Egg image

Here is a fine variation on the old combination of egg and asparagus. It is a twist on the bistro staple, frisée aux lardons, with pan-fried asparagus standing in for the bacon lardons. It's mixed with the frisée and a pungent garlic vinaigrette laced with a little anchovy. Then, in place of the usual poached egg nestled in curling frisée leaves, fry an egg until the edges are crisp and brown. This adds a vaguely baconlike nuance to the salad, without the meat.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, salads and dressings

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 small garlic clove, finely chopped
Salt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups packed torn frisée lettuce
2 large eggs
Black pepper

Steps:

  • Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
  • Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
  • Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
  • Divide the salad between two serving plates. Top each with an egg.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 46 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 950 milligrams, Sugar 5 grams, TransFat 0 grams

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS



Pan-Seared Salmon with No-Fail Hollandaise and Asparagus image

Provided by Andrew Zimmern

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 skin-on salmon fillets, about 6 ounces each
Sea salt
Ground white pepper
3 tablespoons safflower or other vegetable oil
1/2 pound asparagus, trimmed
3 large egg yolks
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1 tablespoon fresh lemon juice, plus more for seasoning
1 tablespoon minced fresh chives, plus more for garnish
1 tablespoon minced fresh dill, plus more for garnish
1 tablespoon minced fresh tarragon, plus more for garnish
1 stick (8 tablespoons) unsalted butter, cubed and at room temperature
Bring a medium saucepan of water to a boil.
Season your salmon with sea salt and white pepper.

Steps:

  • Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
  • Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
  • Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
  • Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
  • When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
  • Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE



Pan-Seared Halibut with White Asparagus Risotto and Pea Purée image

Categories     Dinner     Halibut     Asparagus     Anniversary     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

For the halibut:
3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
For the pea purée:
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
For the asparagus and risotto:
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Steps:

  • Marinate the halibut:
  • In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
  • Make the pea purée:
  • In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
  • Make the asparagus and risotto:
  • Fill a large bowl with ice water.
  • In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
  • In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
  • In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
  • In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
  • Finish the halibut:
  • Preheat the oven to 350°F.
  • Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
  • To serve:
  • Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI



Pan-Seared Hake and Asparagus With Aioli image

In this light, flavorful weeknight meal, mild hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus cooked in the same pan. Then, everything is drizzled with a thin, garlicky aioli, which acts as a pungent sauce. If you can get green garlic (often in season at the same time as asparagus), use it in the aioli. It gives a more rounded, gentle flavor, but regular garlic works nicely, too, packing more of a punch. If you can't get hake, this dish will work with cod, flounder, black fish and the like. Just be sure to adjust the cooking time, adding or subtracting a minute or two if the fillets are thicker or thinner.

Provided by Melissa Clark

Categories     seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 to 2 garlic cloves, finely grated or mashed to a paste, or use 1 tablespoon minced green garlic
1/2 teaspoon lemon juice, more to taste
1/8 teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
3/4 cup extra-virgin olive oil
1 tablespoon chopped fresh tarragon or chives
4 (6-ounce) hake fillets, patted dry
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper
1/4 teaspoon sweet paprika
4 tablespoons unsalted butter
1 1/2 pounds asparagus, woody ends trimmed, cut into 1 1/4-inch pieces
2 red or regular scallions, thinly sliced

Steps:

  • Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
  • Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
  • Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
  • Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 39 grams, Carbohydrate 8 grams, Fat 56 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 545 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-SEARED ASPARAGUS



Pan-seared Asparagus image

This recipe is all about the technique. Simple as it is, keep this method tucked in your back pocket for the next time you're on the hook to prepare a divine dinner. Vegetables - especially my favorite, asparagus - turn out delectable and perfectly done... every time. This is the "little black dress" of veggie prep.

Provided by S S

Categories     Vegetables

Time 15m

Number Of Ingredients 4

1 lb asparagus, fresh
2 Tbsp olive oil, extra virgin
2-3 pinch salt
2-3 pinch black pepper

Steps:

  • 1. Pre-heat olive oil in a large skillet
  • 2. Once heated, spread salt and pepper evenly across bottom of skillet (or pour over asparagus after it is cooked - your choice!)
  • 3. Rince asparagus stalks and chop off the ends
  • 4. Add asparagus to the hot skillet. Keep covered while cooking, except when stirring. This will allow the stalks to soften on the inside. Stir every couple minutes to blend the asparagus with the other ingredients, and because the exterior of the stalks will brown quickly.
  • 5. Serve hot and enjoy!

PAN SEARED SEA BASS WITH ASPARAGUS AND MUSHROOMS RECIPE



Pan Seared Sea Bass with Asparagus and Mushrooms Recipe image

Provided by á-1088

Number Of Ingredients 8

Sea Bass
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice
Mushrooms

Steps:

  • SEA BASS: Preheat oven to 450. Dry off all pieces completely with paper towels. Get your skillet hot over medium high heat. Cover pan with olive oil to prevent sticking. Place the sea bass fillets in the skillet, sprinkle with sea salt and pepper. Once browned, turn and brown on the other side. Place on cookie sheet lined with foil, and in oven for approximately 10 minutes or until the meat flakes easily - don't over cook. You can always let it rest by covering it with foil and it will cook a little more. So if anything, undercook. Mix together olive oil, lemon juice, capers, and garlic, and when you serve the fish, spoon some of this mixture on top! Delish!!! Asparagus: Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. 3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving. ROASTED MUSHROOMS: Get more of the ingredients that you sprinkled the asparagus with, and the olive oil, mix those together. Cut up your mushrooms, and drizzle with that dressing. Roast at 400 with the asparagus for the same amount of time. Enjoy!

Tips:

  • Choose thick asparagus spears for best results.
  • Trim the asparagus spears by about 1 inch.
  • Use a large skillet or griddle to prevent overcrowding the asparagus.
  • Heat the skillet or griddle over medium-high heat before adding the asparagus.
  • Add a little bit of oil or butter to the skillet or griddle to prevent the asparagus from sticking.
  • Season the asparagus with salt and pepper, or other desired seasonings.
  • Cook the asparagus for 3-5 minutes per side, or until tender-crisp.
  • Serve the asparagus immediately with your favorite dipping sauce or dressing.

Conclusion:

Pan-seared asparagus is a delicious and easy-to-make side dish that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients and a few minutes of cooking time, you can have a healthy and flavorful dish that the whole family will love. So next time you're looking for a quick and easy side dish, give pan-seared asparagus a try. You won't be disappointed!

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