Pan-Roasted Asparagus with Toasted Garlic and Parmesan

Serves 2

This recipe works best with asparagus that is at least ½ inch thick near the base. Do not use pencil-thin asparagus; it will overcook.

• 2 cloves garlic, thinly sliced
• 1 tablespoon unsalted butter
• 2 teaspoons olive oil
• 1 pound thick asparagus, trimmed
• Salt and pepper
• 2 tablespoons grated Parmesan

1. Cook 2 thinly sliced garlic cloves and oil in 12-inch skillet over medium heat until garlic is crisp and golden, about 4 minutes.
   • Transfer garlic to paper towel–lined plate and set aside, leaving oil in skillet.
2. Add butter to garlic oil left in skillet.
   • Add half of asparagus to skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction.
   • Using tongs, distribute spears in even layer, cover, and cook until asparagus is bright green and still crisp, about 7 minutes.
3. Uncover, increase heat to medium-high, and cook until asparagus is tender and well browned on one side, 3 to 4 minutes, using tongs to transfer spears from center of skillet to edge of skillet to ensure even browning.
4. Season with salt and pepper to taste.
   Sprinkle toasted garlic and 2 tablespoons grated Parmesan cheese over asparagus, and serve.

Credit: The Complete Cooking for Two Cookbook (The Complete ATK Cookbook Series) (p. 293). America's Test Kitchen. Kindle Edition.