PAN- ROASTED ASPARAGUS W/ THYME
1 Tbsp. butter
2 Tbsp. extra-virgin olive oil
5 large fresh thyme sprigs
1 1/4 lbs. slender asparagus spears, trimmed
fleur de sel or coarse kosher salt
Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Saute, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle w/ salt and pepper, and serve.
Recipe Source: Bon Appetit
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]