Pan-Steamed Asparagus with Shallots and Herbs
Why This Recipe Works
We wanted to preserve the fresh, sweet, grassy flavor of asparagus and create a crisp-tender texture without the drawbacks of steaming, which can leave asparagus washed-out and bland. Instead, we steamed the asparagus in a small amount of water in a skillet to which we also added butter, salt, and shallot. We then allowed the water to evaporate, leaving the asparagus perfectly crisp-tender. Finally, we tossed the asparagus with fresh chives and dill before serving.