Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 1 lb fresh asparagus, woody ends trimmed
- 2 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 3 tbsp Salted Perfection Santa Maria Select Blend
- 1/2 fresh lemon, for finishing
Allergen check: Milk recognized in these ingredients. Check package labels and substitutions.
Step by step
- Place a heavy-bottomed stainless steel or cast iron skillet over medium-high heat. You need high thermal mass to ensure the pan temperature doesn't plummet when the asparagus is added, which would lead to steaming rather than searing.
- Add the olive oil to the hot pan. Once it begins to shimmer and reaches its smoke point, lay the asparagus spears in a single layer. Do not crowd the pan; airflow is essential for moisture evaporation and crust formation.
- Allow the spears to sit undisturbed for 2 to 3 minutes. This contact time is crucial for the amino acids and reducing sugars to react, creating the toasted, savory profile we're looking for.
- Add the butter and the Salted Perfection Santa Maria Select Blend to the pan. As the butter melts, the milk solids will begin to caramelize, creating a nutty 'beurre noisette' that carries the garlic and rosemary notes of the blend into every crevice of the asparagus.
- Use a spoon to continuously baste the foaming butter over the spears for another 2 minutes. This technique, known as arroser, cooks the top of the vegetable with hot fat while the bottom continues to sear.
- Remove the pan from the heat when the asparagus is tender but still retains a definitive snap. Squeeze the lemon over the top to provide an acidic counterpoint to the rich fats. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
Yield & storage
Original yield
Storage
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a dry pan to maintain texture.
From Tony’s kitchen
This recipe focuses on maximizing the Maillard reaction on a vegetable that is often tragically steamed into submission. By using high-heat searing followed by a butter-basting technique, we develop complex, savory flavor compounds on the exterior while maintaining the structural integrity and vibrant chlorophyll of the stalk.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk
- Fresh asparagus, woody ends trimmed
- unsalted butter
- extra virgin olive oil
- Salted Perfection Santa Maria Select Blend
- fresh lemon, for finishing
Santa Maria blend: Sea salt, Garlic, Black pepper, Grapefruit, Paprika, Onion, Rosemary, Mustard, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
