Gordon Ramsay Asparagus Recipe
Simple method where asparagus spears are pan seared in a hot skillet with olive oil, butter, and garlic until tender-crisp, seasoned with salt and pepper, then finished with a squeeze of fresh lemon juice - a technique popularized by Gordon Ramsay that emphasizes quick cooking to maintain the vegetable's natural flavor and crisp texture.
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 Cup Vegetable stock
Instructions
Prepare the Asparagus:
- Rinse both green and white asparagus under cold water. Trim the woody ends off each stalk.
- If the white asparagus has a tough outer skin, use a vegetable peeler to peel it away gently.
Sauté the Asparagus:
- Heat the olive oil and butter over medium heat in a large skillet.
- Once the butter is melted and starts to sizzle, add the asparagus.
- Sauté the asparagus, stirring occasionally, until it gets tender and slightly browned. This should take about 5-7 minutes.
- Add Flavorings: Season the asparagus with lemon salt and
- coarse ground black pepper. Adjust the seasoning according to your taste.
- Pour in the vegetable stock and let it simmer for a few minutes until the asparagus is fully tender but still crisp.
- Finish and Serve: Remove the skillet from heat once the asparagus is cooked to your liking and the stock has reduced a bit.
- If desired, you can finish with a squeeze of fresh lemon juice for added zest.
- Plating: Arrange the asparagus on a serving platter. Drizzle any remaining butter and stock from the skillet over the top.
Video
Notes
- Choose asparagus spears of similar thickness for even cooking
- Don't overcrowd the pan
- Test doneness by piercing with a fork - should be tender but still crisp
- Don't overcrowd the pan
- Test doneness by piercing with a fork - should be tender but still crisp