Blanching and grilling can wait—it's time to take pan-roasted asparagus for a spin instead.
. There's a downside to those habits, because it means I almost always forget one of the best techniques for asparagus: sautéing it.
I love to do this with whole spears of asparagus. You could cut them up, which would make tossing and stirring easier, but there's a beauty and charm to those long, slender stalks, blistered and browned. With a pair of tongs, it's not too much trouble to push the asparagus around and, perhaps more importantly, rotate them so that all sides spend some quality time with that searing-hot metal. Warning, though: If you do this right, it will get smoky in your kitchen.
I find that some stalks inevitably finish sooner than others, so I just pluck them out one by one with tongs as they're ready. You want them seared on the outside and tender within, but not totally limp—fresh spring asparagus is best cooked this way when it still has some bite left in it.
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