Skillet-Charred Asparagus with Lemon and Tarragon

Name: Skillet-Charred Asparagus with Lemon and Tarragon
Cook time: 30 min
Total time: 30 min
Ingredients: 2 pounds asparagus (see headnote), trimmed and cut into 2-inch pieces on a sharp diagonal; 3 teaspoons grapeseed or other neutral oil, divided; Kosher salt and ground black pepper; 2 tablespoons salted butter, cut into 2 pieces, room temperature; 2 tablespoons lemon juice; 1 tablespoon finely chopped fresh tarragon

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Cook Time: 30 minutes

Total: 30 minutes

Servings: 5

Skillet-Charred Asparagus with Lemon and Tarragon

Ingredients

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2 pounds asparagus (see headnote), trimmed and cut into 2-inch pieces on a sharp diagonal3 teaspoons grapeseed or other neutral oil, dividedKosher salt and ground black pepper2 tablespoons salted butter, cut into 2 pieces, room temperature2 tablespoons lemon juice1 tablespoon finely chopped fresh tarragon

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Instructions

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Step 1

In a large bowl, toss the asparagus with 2 teaspoons of oil and ¼ teaspoon each salt and pepper. In a 12-inch cast-iron skillet over medium-high, heat the remaining 1 teaspoon oil, spreading it with a silicone spatula or heatproof brush to cover the surface, until barely smoking. Add half the asparagus, distributing it in an even layer, and cook without stirring until well charred on the bottom, 5 to 6 minutes. Stir, redistribute in an even layer, then continue to cook until tender-crisp, about 2 minutes. Transfer to a medium bowl and partially cover.

Step 2

Return the skillet to medium-high and heat until barely smoking. Cook the remaining asparagus in the same way, then transfer to the bowl with the first batch. To the asparagus, add the butter and toss until melted. Add the lemon juice and tarragon, then toss again. Taste and season with salt and pepper, then transfer to a serving platter.