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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 1 pound asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- Juice and finely grated zest of 1/2 a lemon
- 2 tablespoons chopped parsley
- 2 tablespoons chopped tarragon
- Salt and freshly cracked black pepper
- 2 hard-boiled eggs, sieved
Method
- Heat the oil in a cast-iron skillet over medium heat until quite hot. Add the asparagus and a pinch of salt. Cook, turning the asparagus from side to side occasionally, until brown and tender, 2 to 3 minutes for the skinny pieces and up to 7 minutes for the thicker ones.
- Lower the heat to medium, add butter, and stir until just starting to brown. Stir in the lemon zest, tarragon, and parsley, then add the lemon juice. Transfer the asparagus to a plate and pour the pan juices over the top. Sprinkle with the sieved hard-boiled egg and serve immediately.
