Char-Braised Basil Asparagus

I know, asparagus is so out of season right now. The stocks are fat and woody. Still, I love asparagus. It is my favorite green vegetable.

Besides, when trimmed the woody ends are history. And braised tips blackened in flavored oils need to be on the larger size. Those spring pencil-thin asparagus simply will not do.

Recently I had a hankering for pan-seared steak with a butter compound and new potatoes. Naturally, I had to have some asparagus nicely charred to round out the perfect meal. The nice thing about pan searing and boiling is that there is no need to venture out to the patio grill on a cold December night.

Char-Braised Basil Asparagus
1 lb Green Asparagus, trimmed
Kosher Salt to taste
Black Pepper to taste
1 tablespoon Basil Olive Oil
1 tablespoon Butter
1/2 Lemon, freshly squeezed juice only
Basil Leaves for garnish

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long. Season asparagus with salt and pepper, set aside.

In a large frying pan, heat the Basil Olive Oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned and become tender, about 10-15 minutes depending on the thickness of the asparagus.

While the asparagus chars, cut the lemon in half. Stack basil leaves and cut into small ribbons. Set aside.

Just before serving, squeeze half of a lemon over the asparagus. The pan will spurt and sizzle. Roll the asparagus in the sizzling juice, then transfer to a serving platter. Garnish with basil and serve at once.