Name: Pan-Steamed Asparagus with Mint and Almonds
Total time: PLACEHOLDER
Ingredients: 2 pounds asparagus; 1/4 cup chopped fresh mint; 2 teaspoons sherry vinegar; 1/4 teaspoon smoked paprika; 1 tablespoon unsalted butter; 2 tablespoons water; 1 garlic clove , minced; 1/2 teaspoon table salt; 1/4 cup sliced almonds , toasted, cooled, and lightly crushed

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 sherry vinegar, mint, and smoked paprika and sprinkled it with sliced almonds for a nutty crunch.

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. Lightly crushing the toasted almonds helps them cling to the asparagus. 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 mint, vinegar, and paprika in 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. Stir in mint mixture, then transfer asparagus to serving bowl. Sprinkle asparagus with almonds and serve.