Pan-Roasted Asparagus with Cherry Tomatoes and Black Olives
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons olive oil 2 medium cloves garlic, sliced thin1 pint cherry tomatoes, halved⅓ cup brine-cured black olives (such as kalamata), pitted and chopped1 tablespoon unsalted butter 2 pounds thick asparagus spears (see note), ends trimmedKosher salt and ground black pepper 4 tablespoons chopped fresh basil (optional)1 ounce grated Parmesan cheese (about ½ cup)
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 minutes 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 1 tablespoon oil and garlic in 12-inch skillet over medium heat. Cook, stirring occasionally, until garlic turns golden around edges but does not darken, 2 to 3 minutes. Add tomatoes and olives; cook until tomatoes begin to break down and release liquid, 1 to 2 minutes. Transfer mixture to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.
- Add the butter and remaining oil in the skillet. 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, top with tomato mixture. Adjust seasonings with salt and pepper; sprinkle with basil and Parmesan. 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.
Time
30 minutesYield
Serves 4 to 6Ingredients
2 tablespoons olive oil
2 medium cloves garlic, sliced thin
1 pint cherry tomatoes, halved
⅓ cup brine-cured black olives (such as kalamata), pitted and chopped
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
4 tablespoons chopped fresh basil (optional)
1 ounce grated Parmesan cheese (about ½ cup)
Ingredients
2 tablespoons olive oil
2 medium cloves garlic, sliced thin
1 pint cherry tomatoes, halved
⅓ cup brine-cured black olives (such as kalamata), pitted and chopped
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
4 tablespoons chopped fresh basil (optional)
1 ounce grated Parmesan cheese (about ½ cup)
Ingredients
2 tablespoons olive oil
2 medium cloves garlic, sliced thin
1 pint cherry tomatoes, halved
⅓ cup brine-cured black olives (such as kalamata), pitted and chopped
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
4 tablespoons chopped fresh basil (optional)
1 ounce grated Parmesan cheese (about ½ cup)
Why This Recipe Works
To vary our pan-roasted asparagus recipe, we wanted to add other vegetables to the same skillet, even though the pan was already crowded. The answer was to divide and conquer. We cooked the accent vegetable first, removed it from the pan, and wiped the pan clean. The asparagus could then be cooked on its own in the now-empty pan, plated, and garnished with the other vegetables, giving us a variety of asparagus side dish recipes to enjoy.
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 minutes 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 1 tablespoon oil and garlic in 12-inch skillet over medium heat. Cook, stirring occasionally, until garlic turns golden around edges but does not darken, 2 to 3 minutes. Add tomatoes and olives; cook until tomatoes begin to break down and release liquid, 1 to 2 minutes. Transfer mixture to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.
- Add the butter and remaining oil in the skillet. 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, top with tomato mixture. Adjust seasonings with salt and pepper; sprinkle with basil and Parmesan. 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.
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