Asparagus is one of my favorite things about spring. I am always looking for new ways to cook it. I’ve made stir fries with it, shaved it and added it to salads and even made a risotto with it. But this Blistered Asparagus is by far, my absolute favorite way to prepare it. It calls for 5 ingredients and takes about 5 minutes to cook and will have the whole family asking for more.
I’ve taken to “blistering” veggies ever since I tried blistered shishitos. It’s how I’ve been cooking green beans for a while and now this blistered asparagus.
I have made this recipe several times this spring and have realized one major thing. With this recipe, size totally matters.
I’ve tried making blistered asparagus with asparagus that is really thin and it got stringy and soggy quickly. I’ve also tried it with super thick asparagus. That didn’t work well either because by the time that the asparagus got the blistered look I was going for, the texture was pretty woody.
The best asparagus for this blistered asparagus is the asparagus that is the middle of the road. Not super thin and not super thick. When the medium sized asparagus gets that nice charred outside, the stalks are tender with just a bit of crunch. It’s asparagus perfection.
As far as cooking goes, you’re going to want a heavy bottomed, preferably cast iron skillet. It gets the kind of heat that you need and helps give that char we’re looking for. You’re also going to want to use an oil that can handle high heat. My favorite by far is avocado oil. I use Chosen Foods Avocado Oil and love it. It is my go to when cooking with high heat.
When it comes to seasoning, I keep this recipe simple: Salt, pepper and garlic.
Lots of garlic.
Because, as you know, that’s just how I do things.
The recipe calls for adding the garlic during the last 30 – 45 seconds of cooking, this is because while we want the asparagus blistered, we do not want the garlic blistered. Burnt garlic is bitter garlic. Adding it in during the last seconds of cooking cooks it just enough without scorching it.
Now that I know asparagus can be cooked this way, as well as green beans and shishitos, I’m on the hunt for other vegetables to give the blistering treatment. Any suggestions?
JPKMay 26, 2016 at 2:23 pm
Consider a couple of variations:
1. blanche the asperagus for 60 seconds before seasoning in a bowl with the salt and oil
2. add a shot of balsamic vinegar
3. cook it on the bbq grill
Ginny McMeansMay 19, 2016 at 3:26 pm
This look like the best way to prepare asparagus. Thank you for the gorgeous photos too.
JenniferMay 19, 2016 at 12:15 pm
I love asparagus too! And am always looking for new recipes to enjoy it! This one is looks delish! Can’t wait to try! :D
Megan | Allergy Free AlaskaMay 18, 2016 at 9:07 pm
I love asparagus, and I’m so happy it’s now on sale here at our grocery stores in Alaska! I know what recipe I’ll be trying next – thanks!
Becky Hardin | The Cookie RookMay 18, 2016 at 5:32 pm
Asparagus is one of my favorite veggies…so I’m in
Jessica @ Sprinkle Some SugarMay 18, 2016 at 9:02 am
Oh man, this looks absolutely delicious! All of that garlic!!! YUM!
Bintu | Recipes from a PantryMay 18, 2016 at 8:00 am
Asparagus has to be cooked just right before I will eat it but I’m thinking you can’t possibly go wrong with garlic!
Justine@Cooking and BeerMay 18, 2016 at 7:50 am
I love asparagus this time of year! Your recipe looks amazing! Want!