Asparagus is a wonderful vegetable that is low in calories but high in vitamins and minerals. It is high in fiber and has natural diuretic properties, not to mention that it tastes great as well. I love them outside on the grill, but roasting them indoors can also be an excellent choice for a beautiful dish. The blend of flavors in this dish marry for a explosion of flavors.
2 tablespoons olive oil
1 tablespoon unsalted butter
2 pounds 1/2 inch thick asparagus spears
kosher salt
ground black pepper
1/2 of a lemon
2 medium red bell peppers, seeded and cut to 1/4 inch strips
2 tablespoons chopped fresh mint leaves
4 ounces goat cheese, crumbled
Heat the oil in a skillet over medium heat until shimmering. Add the peppers and cook, stirring occasionally, 4 to 5 minutes. Transfer peppers to bowl and cover. Clean the skillet with water and dry well.
Heat oil and butter in the skillet over medium heat. When butter has melted, add the asparagus to skillet making sure to use tongs to arrange so that as many as possible are in a single layer. Cover and cook until asparagus is bright green and still crisp. This step will take about 3-5 minutes, but be careful not to overcook if you are using a thinner spear. Extremely thin spears should not be used.
Uncover and increase heat to high and add salt and pepper. Cook until the spears are tender and well browned along one side, using tongs to occasionally adjust spears for even cooking, 5 to 7 minutes. Transfer asparagus to serving dish, adjust salt and pepper to taste, squeeze lemon over spears and top with the peppers. mint, and goat cheese. Serve immediately.
