Dry-fried asparagus 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.
Asparagus grows wild in Montana where the Yellowstone TV series is filmed.Jackie Alpers
- 12 oz asparagus woody stem ends removed
- 2 Tbsp white balsamic vinegar
- Flaky sea salt to taste such as Maldon
- 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.