Asparagus with a hot pan…easy and green.
Catching some soccer games in Spain last week and eating vegetables a la plancha (HOT!!!) or on a cast iron skillet, is probably the easiest way to bring out the flavor of this season’s asparagus. Look for the thick asparagus now in the market.
1 pound asparagus,snap off bottoms
2 tablespoons olive oil
1 lemon cut into wedges
Heat cast iron pan over the highest heat for a few minutes. Brush olive oil over asparagus and add to pan without crowding (in batches). Cook until just about charred about four minutes each side. Transfer to plate and sprinkle with sea salt and a squeeze of lemon.