关于此食谱

一道简单易做的配菜，让新鲜芦笋闪闪发光。嫩脆的芦笋在香浓的蒜香黄油酱中炒至完美的金黄色，最后挤上柠檬汁增添清爽感。只需15分钟以内就能完成，既优雅适合宴请，又简单适合平日晚餐。

步骤说明

1. 1

   Wash the asparagus and pat dry. To trim, hold each spear at both ends and bend gently — it will snap naturally at the point where the tough woody end meets the tender stalk. Discard the ends. If the spears are thick (pencil-width or more), peel the bottom third with a peeler for even cooking.

2. 2

   Heat a large skillet over ^[medium-high heat]. Add the olive oil and 1 tablespoon of the butter. Let the butter melt and foam — this tells you the pan is hot enough. You want the fat shimmering before the asparagus goes in.

3. 3

   Add the asparagus in a single layer. Season with salt and black pepper. Cook undisturbed for 2–3 minutes until the undersides are lightly golden and blistered. Toss or turn the spears and cook for another 2 minutes. The asparagus should be bright green and just tender when pierced with a fork — it will continue cooking slightly off the heat, so pull it a touch early.

4. 4

   Reduce the heat to ^[medium-low]. Push the asparagus to the sides of the pan and add the remaining 2 tablespoons of butter to the center. Once melted, add the minced garlic (and red pepper flakes if using). Stir the garlic in the butter for 30–60 seconds until fragrant and just turning golden — do not let it brown or it will turn bitter.

5. 5

   Toss the asparagus to coat in the garlic butter. Squeeze the juice of half the lemon over the pan and toss once more. Taste and adjust salt as needed.

6. 6

   Transfer to a serving platter. Garnish with freshly grated Parmesan cheese if desired and serve immediately with lemon wedges on the side.