Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 pound asparagus trimmed and peeled (if desired)
- Unrefined sea salt and freshly ground black pepper
- 1 cup chicken broth or vegetable stock
- 3 tablespoons butter
Servings: servings
Units:
Instructions
- Heat oil in a 12-inch sauté pan over high heat. Add asparagus in as close to a single layer as possible, season with salt and pepper, and cook without moving until lightly browned, about 1 1/2 minutes. Shake pan and cook until browned again, 1 1/2 minutes longer. Add stock and butter to pan and immediately cover.
- Continue to cook until asparagus is completely tender and stock and butter have emulsified and reduced to a shiny glaze, 7 to 10 minutes. If stock completely evaporates and butter starts to burn before asparagus is cooked through,top up with a few tablespoons of water. Serve immediately.
Recipe Notes
Recipe adapted from www.seriouseats.com
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