Thyme & Garlic Pan-Grilled Asparagus

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 😉

-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
-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
-Place asparagus on plate
-Spoon garlic, thyme butter mixture from pan on top of asparagus
-Place halved cherry tomatoes around plate
-Splash on balsamic




prep time:
cook time:4 min
ready in:
  • 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