Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs and Capers

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Appears in Cook's Illustrated March/April 2007

A hot pan and complementary vegetables turn asparagus into a lively side dish.

SERVES 4 to 6

TIME 35 minutes

WHY THIS RECIPE WORKS

To vary our pan-roasted asparagus recipe, we wanted to add other vegetables to the same skillet, even though the pan was already crowded. The answer was to divide and conquer. We cooked the accent vegetable first, removed it from the pan, a...

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