Name: Pan-Steamed Asparagus with Shallots and Herbs
Total time: 25 min
Ingredients: 2 pounds asparagus; 1 tablespoon unsalted butter; 1/4 cup minced shallots; 2 tablespoons water; 1/2 teaspoon table salt; 1/4 cup chopped fresh chives; 2 teaspoons chopped fresh dill

Why This Recipe Works

We wanted to preserve the fresh, sweet, grassy flavor of asparagus and create 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 shallot. We then allowed the water to evaporate, leaving the asparagus perfectly crisp-tender. Finally, we tossed the asparagus with fresh chives and dill before serving.

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. 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. Melt butter in 12-inch nonstick skillet over medium-high heat. Add shallots, water, 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 chives and dill. Transfer asparagus to bowl and serve.