Name: Pan-Steamed Asparagus with Lemon and Parmesan
Total time: 25 min
Ingredients: 2 pounds asparagus; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1/4 teaspoon pepper; 1 tablespoon unsalted butter; 2 tablespoons water; 1 garlic clove, minced; 1/2 teaspoon table salt; 1/4 cup shredded Parmesan cheese

Why This Recipe Works

We wanted to preserve the fresh, sweet, grassy flavor of asparagus and ensure a crisp-tender texture without the drawbacks of steaming, which can leave asparagus washed-out and bland. Instead, we steamed the asparagus in a small amount of water in a skillet to which we also added butter, salt, and garlic. We then allowed the water to evaporate, leaving the asparagus perfectly crisp-tender. Finally, we tossed the asparagus with lemon juice and zest and sprinkled it with shredded Parmesan cheese.

Before You Begin

This recipe works best with asparagus spears that are about ½ inch thick. If using thinner spears, reduce the uncovered cooking time to 1½ to 2 minutes. Peeling the bottom halves of the spears ensures that the cooked asparagus is tender. Use the large holes of a box grater to shred the Parmesan. This recipe can easily be halved; use a 10-inch skillet if you halve the recipe.

Instructions

Trim bottom inch of asparagus spears; discard trimmings. Peel bottom halves of spears until white flesh is exposed. Cut spears on bias into 2-inch lengths. Combine lemon zest and juice and pepper is small bowl. Melt butter in 12-inch nonstick skillet over medium-high heat. Add water, garlic, and salt and stir to combine. Add asparagus, shaking skillet to evenly distribute. Cover and cook, without stirring, for 2 minutes.

Uncover and continue to cook, stirring occasionally, until skillet is almost dry and asparagus is crisp-tender, 2½ to 3 minutes longer. Stir in lemon zest mixture, then transfer asparagus to serving bowl. Sprinkle asparagus with Parmesan and serve.