Pan-Seared Asparagus

March 25, 2016
2 Reviews
Serves 1-2 People
Prep time
Cook Time

Frying asparagus in olive oil caramelizes and brings out the flavor. I often call this recipe “I Don’t Like Asparagus, Asparagus” because I’ve converted so many people into asparagus lovers.If you’ve only tasted boring, plain, crunchy asparagus, this will change your life 🙂


  • 1
    Bundle of Asparagus
  • 3 Tablespoons
    Marsala Olive Oil (or your favorite varietal)
  • 1 Teaspoon
    Sea Salt
  • 1 Teaspoon
    Fresh Cracked Black Pepper
  • 2 Tablespoons
    Sciabica's Lemon Olive Oil
  • 1 Tablespoon
    Sciabica's Pomegranate Balsamic
  • 1 Tablespoon
  • 1 Tablespoon
    Spicy Brown Mustard


  1. Snap the hard ends of the Asparagus off by hand.

  2. Heat oil in a skillet and add Asparagus.

  3. Add Sea Salt and Pepper to taste.

  4. Cook until the Asparagus starts to darken on the outside.

  5. In a bowl, mix the Lemon Olive Oil, Pomegranate Balsamic, Honey and Spicy Brown Mustard.

  6. Drizzle the mixture over the Asparagus.

  7. Garnish with freshly grated Parmesan.

  8. Enjoy!


  1. Alma McDonald


    Looks delicious!



    We cook Asparagus this way all the time. It has great flavor from the caramelization of pan searing. If you are in a hurry and don’t want to make the sauce, just squeeze in some lemon juice and top with a little grated lemon peel. Or if you are grilling, toss the Asparagus in the olive olive oil (whatever flavor you like – for me garlic and lemon are best but my son likes habanero) then put the it on the grill with your meat. Watch it carefully because it will burn quickly. A squeeze of lemon, some Parm and pepper or a little balsamic with the Parm and pepper and you have dish fit for a king. It’s spring (almost) so dig in!

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