pan asparagus

pan asparagus Recipe

Serves 2-4 as a side

Ingredients:

• 1 egg

• 1 bunch asparagus, rinsed

• 2 TBS unsalted butter

• Fresh tarragon leaves

• 1 lemon, quartered

• Flaky sea salt (like Maldon) and ground pepper to serve

Instructions:

1. Hard boil the egg: place egg in a small pot of water, bring to a full boil, then turn the water off and cover pot. Let sit for 10 minutes then run under cold water and peel. Allow to cool.

2. Snap the tough bottoms off the asparagus. I like to just snap the bottoms apart, and they separate at the point of least resistance. Or, you can chop the bottom 1/4 or so off and discard.

3. Put a large skillet on the stove over medium high heat. Once it’s hot, put the butter in the pan and allow it to melt. When it’s just melted put the asparagus in and spread it across pan. You’ll want to move turn the asparagus occasionally but also let it sit so it gets lightly charred streaks. Cook for around 5-7 minutes, until it’s cooked through but still snappy. Sprinkle with flaky salt all over toward the end. Note: watch the pan carefully and turn the heat down slightly if the butter starts to smoke (butter should brown a bit).

4. While the asparagus is cooking, roughly chop the egg. When the asparagus is finished, serve on a platter and scatter egg on top, then sprinkle tarragon on top of that. Finish with more salt if needed, and pepper. Serve with lemon wedges for squeezing.