Gordon Ramsay Pan-Seared Blistered Asparagus


Gordon Ramsay asparagus can be served with king trumpet mushrooms and a red wine poached egg with asparagus purée. Asparagus is a crispy, earthy, woody vegetable that starts growing in spring. Asparagus is cooked for the most part by boiling or steaming, but that leaves all the flavors in the cooking water. Chef Gordon Ramsay prefers sautee them raw which intensifies the Asparagus flavor. He leaves the savory skin on then he blisters them in a hot cast-iron pan skillet.

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Equipment Needed for Pan-Seared Asparagus

  • Cutting Board
  • Chefs Knife
  • 10-12″ cast-iron skillet
  • 12″ Tongs

How to Make Gordon Ramsay Asparagus Recipe

White asparagus has a very shorter season about 2 months between April and June if you can’t find white, you can just use green asparagus. Gordon Ramsay likes the color contrast between white and green asparagus in this recipe. The white is naturally sweet with a rich texture and the green is more earthy with vivid green color.

Step 1. Start By taking both white and green asparagus and trim the woody ends off, you can set aside to use them for stock. Now beginning from the asparagus trimmed end cut about ½ inch’s off the remaining asparagus. Trim both the green and white asparagus spears until they reach about 5 inches long.

Step 2. Now on medium-high heat a large cast-iron skillet. Liberally Season the asparagus spears with lemon salt and black pepper. Now add ex-virgin olive oil into the hot cast-iron skillet until it starts to smoke. Place the asparagus spears into cast-iron skillet layered evenly and any remaining seasoning left in the tray.

Sauté until the white begins to char and the green of the asparagus brightens about 90 seconds. Turn the asparagus spears, now you can add the butter, shake the skillet and the butter with begin to melt to in the bottom of the pan. Let asparagus spears char the butter brown and the for about 90 more seconds.

Step 3. Add vegetable stock to Deglaze the skillet. Remove off heat the place piece of foil on the top of the asparagus spares letting them steam for an additional 2 to 5 minutes. Now with the edge of your knife Check if cooked to the way you like. If they feel firm to your likeness, you can let them simmer on low heat for an extra 2 more minutes. If your knife cut through the asparagus spares somewhat simple, you can take them off the heat and put to one side until you are ready to plate them with your main.

Gordon Ramsay Pan Seared Blistered Asparagus

4 from 16 votes
Course: SidesCuisine: American
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Gordon Ramsay asparagus can be served with king trumpet mushrooms and a red wine poached egg with asparagus purée. Asparagus is a crispy, earthy, woody vegetable that starts growing in spring.

Ingredients

  • 1 lb. Jumbo green asparagus

  • 1 lb. Jumbo white asparagus

  • ½ Tbsp. Black pepper to taste Fresh, coarse ground

  • ½ Tbsp. Lemon salt to taste

  • 1 Tbsp. Olive oil

  • 2 Tbsp. Unsalted butter

  • 1 C. Vegetable stock

Directions

  • Start By taking both white and green asparagus and trim the woody ends off, you can set aside to use them for stock. Now beginning from the asparagus trimmed end cut about ½ inch’s off the remaining asparagus. Trim both the green and white asparagus spears until they reach about 5 inches long.
  • Now on medium-high heat a large cast-iron skillet. Liberally Season the asparagus spears with lemon salt and black pepper. Now add ex-virgin olive oil into the hot cast-iron skillet until it starts to smoke. Place the asparagus spears into cast-iron skillet layered evenly and any remaining seasoning left in the tray. Sauté until the white begins to char and the green of the asparagus brightens about 90 seconds. Turn the asparagus spears, now you can add the butter, shake the skillet and the butter with begin to melt to in the bottom of the pan. Let asparagus spears char the butter brown and the for about 90 more seconds.
  • Add vegetable stock to Deglaze the skillet. Remove off heat the place piece of foil on the top of the asparagus spares letting them steam for an additional 2 to 5 minutes. Now with the edge of your knife Check if cooked to the way you like. If they feel firm to your likeness, you can let them simmer on low heat for an extra 2 more minutes. If your knife cut through the asparagus spares somewhat simple, you can take them off the heat and put to one side until you are ready to plate them with your main.

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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    This Gordon Ramsay Asparagus recipe is sauteed raw which intensifies the Asparagus flavor. He leaves the savory skin on then he blisters them in a hot cast-iron pan skillet. Gordon Ramsay likes the color contrast between white and green asparagus in this recipe. The white is naturally sweet with a rich texture and the green is more earthy with vivid green color.
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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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