Pan Charred Asparagus with Toasted Walnuts

side dish: pan charred asparagus

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AuthorCaptBradCategory, DifficultyBeginner

side dish: pan charred asparagus

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 ½ lb Asparagus, cut into 2 inch pieces
 2 tsp Olive Oil
 1 tbsp Lemon Juice
 2 tbsp Toasted walnuts, chopped
 Salt and pepper to taste

1

1. Heat a heavy skillet (not nonstick) over high heat for 2 minutes.
2. Spray pan with cooking spray, immediately add asparagus, shaking into a single layer. Cook for 2 minutes, without stirring.
3. Once lightly charred, stir, and cook for about 5 more minutes, stirring occasionally.
4. Remove from heat.
5. Toss the asparagus in oil. Season with salt and pepper.
6. Add lemon juice and walnuts, stirring to coat.

Serve immediately

Ingredients

 ½ lb Asparagus, cut into 2 inch pieces
 2 tsp Olive Oil
 1 tbsp Lemon Juice
 2 tbsp Toasted walnuts, chopped
 Salt and pepper to taste

Directions

1

1. Heat a heavy skillet (not nonstick) over high heat for 2 minutes.
2. Spray pan with cooking spray, immediately add asparagus, shaking into a single layer. Cook for 2 minutes, without stirring.
3. Once lightly charred, stir, and cook for about 5 more minutes, stirring occasionally.
4. Remove from heat.
5. Toss the asparagus in oil. Season with salt and pepper.
6. Add lemon juice and walnuts, stirring to coat.

Serve immediately

Pan Charred Asparagus with Toasted Walnuts

About the Author

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My father helped me restore an old wooden boat when I was in Junior High School, then taught me how to sail it. I was hooked forever. The other gift he provided was a love of cooking, which I've tried to build upon over the years. I've spent most of my life owning a boat of some kind or another from dinghy's to larger sailing and motor vessels. I enjoy sharing my love of water and my love of cooking with fellow travelers who have a like-mindedness. I believe life is difficult enough, so why not help lift others up whenever possible; share a smile and a good story every now and then.


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