Two easy steps to upgrade pan-fried asparagus

A cast iron skillet + lemon-caper relish 💚

Hi friends,

Here’s a hot take: if you think you don’t like a vegetable, try cooking it in a cast iron skillet before swearing it off completely. I speak from experience because I used to claim to hate asparagus (after one too many limp overcooked asparagus encounters). But then I gave it one more chance on a smoking-hot cast iron pan and alas learned how delicious it can be.

This easy pan-frying method results in perfectly snappy, bright green asparagus with lightly charred outsides and crunchy interiors. Furthermore, the herby lemon-caper topping will take your seared asparagus to stunningly flavorful heights…

P.S. Wanna save the recipe for later? Add it to your Pinterest.

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