Name: Pan-Roasted Asparagus with Warm Orange-Almond Vinaigrette
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1/4 cup slivered almonds; 1/2 cup fresh squeezed orange juice; 1 teaspoon chopped fresh thyme leaves; 2 tablespoons minced shallot; 2 tablespoons sherry vinegar; kosher salt and ground black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 pounds thick asparagus spears (see note), ends trimmed

Pan-Roasted Asparagus with Warm Orange-Almond Vinaigrette

By America's Test Kitchen

Published on August 22, 2007

Time

40 minutes

Yield

Serves 4 to 6

Ingredients

2 tablespoons olive oil ¼ cup slivered almonds ½ cup fresh squeezed orange juice 1 teaspoon chopped fresh thyme leaves 2 tablespoons minced shallot 2 tablespoons sherry vinegar kosher salt and ground black pepper1 tablespoon olive oil 1 tablespoon unsalted butter 2 pounds thick asparagus spears (see note), ends trimmed

Before You Begin

This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minute and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.

Instructions

Heat 2 tablespoons olive oil in 12-inch skillet over medium heat until shimmering; add almonds and cook stirring frequently, until golden, about 5 minutes. Add orange juice and thyme; increase heat to medium-high and simmer until thickened, about 4 minutes. Off heat, stir in shallot, sherry vinegar, and salt and pepper to taste; transfer vinaigrette to small bowl. Wipe out skillet.

Heat 1 tablespoon oil and butter in the skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes.

Uncover and increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, pour vinaigrette over and toss to combine; adjust seasonings and serve immediately.

To Serve 2-3:Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.