Sautéed Asparagus

Method4 steps · about 15 min

1. 1

   Step 1: Have the asparagus and any chosen toppings prepared before cooking. Heat a large cast-iron skillet over medium-high heat, add enough olive oil (About ¼ cup) to generously coat the pan (the source guide is about ¼ cup), and heat until shimmering.

   Uses About ¼ cup olive oil, enough to coat the pan

2. 2

   Step 2: Add the 1 lb trimmed, sliced asparagus (1 lb) to the hot oil and season with salt and black pepper to taste. Toss regularly and cook for 2 minutes. For the plain route, continue for about 3 minutes more until tender and lightly browned, then serve and skip steps 3–4. For the optional topping route, continue directly to step 3 after the first 2 minutes; do not complete the plain route as well.

   Initial asparagus sauté · 2 minUses Same olive oil heated until shimmering · 1 lb trimmed asparagus in 3-inch pieces · Salt only as needed · Black pepper only as needed

3. 3

   Step 3: Optional topping route only: while the asparagus is still bright green and has cooked for its initial 2 minutes, add the chopped shallot and 3 minced garlic cloves. Stir frequently for about 3 minutes until the asparagus is tender and lightly browned.

   Optional garlic and shallot sauté · 3 minUses Asparagus after first 2 minutes, without the plain-route extra 3 minutes · Optional chopped shallot · Optional 3 minced garlic cloves

4. 4

   Step 4: Optional topping route only: remove the finished aromatic asparagus from the heat. Stir in the zest and juice of the same lemon, 1 tsp chosen Aleppo pepper OR red pepper flakes, and 1 tsp za’atar. Top with ⅓ cup ready roasted red peppers and ⅓ cup crumbled feta, then serve immediately. Omit feta if choosing a dairy-free topping version.

   Uses Same tender asparagus with cooked garlic and shallot · Zest and juice of the same optional lemon · Optional 1 tsp Aleppo pepper OR red flakes · Optional 1 tsp za’atar · Optional ⅓ cup ready roasted peppers · Optional ⅓ cup crumbled feta