Dry-fried asparagus is the best way to cook asparagus because it is charred and crispy on the outside, and tender on the inside. The asparagus has direct contact to the pan without cooking oil or butter and is finished with balsamic vinegar. Look for white balsamic that has been aged at least 18 years. It will be sweeter and thicker than other varieties. Asparagus grows wild in Montana where the Yellowstone TV series is filmed. This recipe is an outtake from my Unofficial Yellowstone Cookbook.
Servings: 2
Cost: 5.00
Dry-fried asparagus is the best way to cook asparagus because it is charred and crispy on the outside, and tender on the inside. The asparagus has direct contact to the pan without cooking oil or butter and is finished with balsamic vinegar. Look for white balsamic that has been aged at least 18 years.
Ingredients
- 12 oz asparagus woody stem ends removed
- 2 Tbsp white balsamic vinegar
- Flaky sea salt to taste such as Maldon
Instructions
- Heat a large pan over medium-high heat. Lay the asparagus in a single layer in the dry pan so that each spear has even contact with the surface. Cook, rolling the spears occasionally with a spatula until each side has a nice char, about 15 minutes. Transfer to a serving platter, sprinkle evenly with white balsamic and sea salt. Serve warm or at room temperature.
Notes
This is a free bonus recipe from The Unofficial Yellowstone Cookbook: Recipes Inspired by the Dutton Family Ranch.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
