Thyme & Garlic Pan-Grilled Asparagus

2011-08-22

Primal

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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The best way to cook asparagus is the way nobody does, slow in the pan. Boiling kills the nutrients and leaves it water-logged and tasting mushy and gross. Slow cooking in the pan brings out the natural flavor instead of killing it. PaleOhHeckYes, you will like ;)

Prep
-Cut ends (not the bud-like tips, the base) off by around 1/4 inch
-Peel skin off of bottom two inches
If you are in a super rush: you can hold both ends of the asparagus, bend it, and it will naturally break. Throw out the bottom half and use the top. If you are in a super, super, duper rush, leave the whole bunch of asparagus in the rubber bands, and cut off the bottom 1/3.
- Mince garlic
- Pick leaves from thyme
- If using cherry tomatoes, cut in half 1 cup and set aside
Cooking
-Bring large cast-iron pan to med-low heat
-Add asparagus and cook turning often for 5 minutes
-Add a sprinkle of salt and minced garlic, cook around 4 minutes more
-Add thyme and a tablespoon of butter, work around in pan for 1 minutes more
Presentation
-Place asparagus on plate
-Spoon garlic, thyme butter mixture from pan on top of asparagus
-Place halved cherry tomatoes around plate
-Splash on balsamic

OhMyNomzBestSpareGrassEVA!!!

~James
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Ingredients

  • 1 bunch asparagus
  • 2-3 cloves garlic
  • Few sprigs fresh thyme
  • Butter
  • Olive oil
  • Sea salt
  • 1 cup cherry tomatoes (optional) if using, also use balsamic vinegar

Method

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Recipe Comments

Comments (6)

  1. posted by Courtnie on April 9, 2013

    Great recipe! I needed something to cook the asparagus on the stove top since my oven was busy. I did get worried that I was over cooking them though because they got brown/black in areas really fast. But the spices went great and it came out delicious :)
    Thanks!

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