How to Pan Roast Asparagus (The Right Way) + 3 Easy Recipes

Asparagus, three ways 👇 If you cook any of these, tag me, I want to see it. Follow along for more chef-logic cooking: Instagram: @chrisshaften Newsletter (free recipes and weekday systems): chris-shaften.kit.com/07d3af004e #asparagus #hollandaise #brownbutter #chefrecipes #springproduce One pan roasting method, three dishes: a breakfast toast, a baked fish dinner with hollandaise, and a hazelnut brown butter side. PAN ROASTED ASPARAGUS (the base method for all three dishes) 1.Snap the asparagus where it naturally breaks. Decide whether to peel the lower third, removing the barbs, or leave it as is.. 2.Heat a pan over medium-high with a neutral, high smoke point oil. 3.Add the asparagus all at once. Cook 1 to 2 minutes per side depending on thickness, rolling the spears so they colour evenly. 4.Remove from the pan and use in any of the dishes below. DISH 1: ASPARAGUS BREAKFAST TOAST Ingredients: 1 to 2 slices good bread, a handful of asparagus (pan roasted), 2 eggs (poached), parmesan or your cheese of choice, salt and pepper. 1.Toast the bread to your liking. 2.Pan roast the asparagus using the base method and lay it over the toast. 3.Top with two poached eggs. 4.Finish with grated parmesan (or any cheese you like), salt, and pepper. DISH 2: BAKED FISH WITH HOLLANDAISE AND ASPARAGUS Ingredients for the fish: your fish of choice, seasoned how you like. Ingredients for the hollandaise: 3 egg yolks, 2 tbsp dry white wine, 200g unsalted butter (cubed), juice of half a lemon, salt to taste. 1.Season the fish however you like it and bake in the oven until just cooked through. 2.While the fish bakes, set up a double boiler with barely simmering water underneath. 3.Whisk the egg yolks and white wine together in a heatproof bowl over the double boiler until thickened and pale, a sabayon. 4.Add the butter a few cubes at a time, whisking constantly so each addition melts and emulsifies before the next goes in. 5.Once all the butter is incorporated and the sauce is smooth and thick, remove from heat and finish with lemon juice and salt. 6.Pan roast the asparagus using the base method. 7.Plate the fish with the asparagus alongside, and spoon the hollandaise over top of the fish to serve. DISH 3: HAZELNUT BROWN BUTTER ASPARAGUS Ingredients: 1 bunch asparagus (pan roasted), 60g unsalted butter, 40g hazelnuts (toasted and roughly chopped), half a lemon, salt to taste. 1.Pan roast the asparagus using the base method, then remove from the pan and set aside. 2.In the same pan, add the hazelnuts. 3.Add the butter and let it foam, settle, and turn golden and nutty. Watch it closely, it goes from brown to burnt fast. 4.Add a squeeze of lemon. 5.Return the asparagus to the pan and toss to coat in the brown butter. Season with salt and serve. If you cook any of these, tag me, I want to see it. Follow along for more chef-logic cooking: Instagram: @chrisshaften Newsletter (free recipes and weekday systems): chris-shaften.kit.com/07d3af004e #asparagus #hollandaise #brownbutter #chefrecipes #springproduce