Cast Iron Charred Asparagus with Strawberries
By Amanda LuchtelPublished on March 3, 2025
Time
40 minutes
Yield
Serves 4
Ingredients
Before You Begin
This recipe works best with asparagus spears that are ½ inch thick or larger; thinner asparagus will overcrowd the pan and overcook.
Instructions
- Toss strawberries with 2 teaspoons oil and ⅛ teaspoon salt in medium bowl; set aside. Toss asparagus with pepper, 2 tablespoons oil, and 1½ teaspoons salt on large plate or baking sheet; set aside.
- Combine pistachios, 1 tablespoon oil, and remaining ⅛ teaspoon salt in 12-inch cast-iron skillet. Cook over medium heat, stirring often, until pistachios are lightly browned, about 6 minutes. Transfer pistachios to cutting board and chop coarse; set aside.
- Transfer strawberry mixture to now-empty skillet and cook over medium heat, without stirring, until strawberries are charred on bottoms, 5 to 7 minutes, transferring strawberries to now-empty bowl with metal spatula as they finish charring; set aside.
- Toss asparagus mixture to redistribute oil, then add asparagus to again-empty skillet, using tongs to arrange spears in even layer (some will overlap). Cook over medium heat until spears are char-streaked and tender, 10 to 16 minutes, rotating and turning spears about every 3 minutes. Transfer spears to platter as they finish cooking.
- Add shallot, vinegar, and sugar to bowl with strawberries and gently stir to combine; season with salt and pepper to taste. Spoon half of berry mixture over asparagus and sprinkle with half of pistachios. Gently turn spears with tongs to distribute berry mixture and nuts. Spoon remaining berry mixture over asparagus. Sprinkle with mint and remaining pistachios. Drizzle with remaining 2 tablespoons oil. Serve warm or at room temperature.
Time
40 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Cast iron’s heat retention capabilities make it ideal for charring indoors. This unique seasonal side dish features a surprising springtime pairing: strawberries and asparagus. We started by toasting pistachios while our cast-iron skillet heated up. We then seared halved strawberries until they were lightly charred, after which we combined them with shallot, vinegar, and a touch of sugar for a bright dressing. To cook the asparagus, we tossed the spears with oil, salt, and pepper and cooked them in an even layer, occasionally moving them around as they began to char. The asparagus spears took on deep browning, which brought out their natural nuttiness and added a slightly smoky flavor. We tossed the asparagus with the tangy-sweet berries and crunchy pistachios and then added a drizzle of grassy olive oil and a finishing sprinkle of mint for freshness. This dish pairs well with a variety of roasted meats and seasonal salads.
Before You Begin
This recipe works best with asparagus spears that are ½ inch thick or larger; thinner asparagus will overcrowd the pan and overcook.
Instructions
- Toss strawberries with 2 teaspoons oil and ⅛ teaspoon salt in medium bowl; set aside. Toss asparagus with pepper, 2 tablespoons oil, and 1½ teaspoons salt on large plate or baking sheet; set aside.
- Combine pistachios, 1 tablespoon oil, and remaining ⅛ teaspoon salt in 12-inch cast-iron skillet. Cook over medium heat, stirring often, until pistachios are lightly browned, about 6 minutes. Transfer pistachios to cutting board and chop coarse; set aside.
- Transfer strawberry mixture to now-empty skillet and cook over medium heat, without stirring, until strawberries are charred on bottoms, 5 to 7 minutes, transferring strawberries to now-empty bowl with metal spatula as they finish charring; set aside.
- Toss asparagus mixture to redistribute oil, then add asparagus to again-empty skillet, using tongs to arrange spears in even layer (some will overlap). Cook over medium heat until spears are char-streaked and tender, 10 to 16 minutes, rotating and turning spears about every 3 minutes. Transfer spears to platter as they finish cooking.
- Add shallot, vinegar, and sugar to bowl with strawberries and gently stir to combine; season with salt and pepper to taste. Spoon half of berry mixture over asparagus and sprinkle with half of pistachios. Gently turn spears with tongs to distribute berry mixture and nuts. Spoon remaining berry mixture over asparagus. Sprinkle with mint and remaining pistachios. Drizzle with remaining 2 tablespoons oil. Serve warm or at room temperature.
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