Pan-Steamed Asparagus with Mint and Almonds
We combined two cooking methods to make tender, crisp, flavorful asparagus.
Gather Your Ingredients
Key Equipment
Before You Begin
This recipe works best with asparagus spears that are about ½ inch thick. If using thinner spears, reduce the uncovered cooking time to 1½ to 2 minutes. Peeling the bottom halves of the spears ensures that the cooked asparagus is tender. Lightly crushing the toasted almonds helps them cling to the asparagus. This recipe can easily be halved; use a 10-inch skillet if you halve the recipe.
Instructions
1.
Trim bottom inch of asparagus spears; discard trimmings. Peel bottom halves of spears until white flesh is exposed. Cut spears on bias into 2-inch lengths. Combine mint, vinegar, and paprika in small bowl. Melt butter in 12-inch nonstick skillet over medium-high heat. Add water, garlic, and salt and stir to combine. Add asparagus, shaking skillet to evenly distribute. Cover and cook, without stirring, for 2 minutes.
2.
Uncover and continue to cook, stirring occasionally, until skillet is almost dry and asparagus is crisp-tender, 2½ to 3 minutes. Stir in mint mixture, then transfer asparagus to serving bowl. Sprinkle asparagus with almonds and serve.
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