Pan-Roasted Asparagus with Brown Butter, Lemon, and Eggs Mimosa

recipe image

Characterize by James Ransom
  • Serves
Creator Notes

That is my accepted technique to cook dinner asparagus. Pan-roasting the gentle stalks caramelizes the vegetable and enhances its taste. Asparagus is sadly graceful a lot accessible year-round in our world, however by the level spring and Easter roll round, you wishes to be ready to gather it from the Salinas Valley in California, which grows and ships out among the sweetest-tasting asparagus on this planet. —Sara Jenkins

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  • 1 pound

    asparagus, trimmed

  • 1/4 cup

    extra-virgin olive oil

  • 2 tablespoons

    unsalted butter

  • Juice and finely grated zest of 1/2 a lemon

  • 2 tablespoons

    chopped parsley

  • 2 tablespoons

    chopped tarragon

  • Salt and freshly cracked sunless pepper

  • 2

    laborious-boiled eggs, sieved

  1. Heat the oil in a cast-iron skillet over medium warmth till quite sizzling. Add the asparagus and a pinch of salt. Cook, turning the asparagus backward and forward once in a while, till brown and gentle, 2 to 3 minutes for the skinny pieces and up to 7 minutes for the thicker ones.
  2. Decrease the warmth to medium, add butter, and slump till qualified starting to brown. Walk in the lemon zest, tarragon, and parsley, then add the lemon juice. Transfer the asparagus to a plate and pour the pan juices over the tip. Sprinkle with the sieved laborious-boiled egg and serve in an instant.

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