Asparagus Alla Plancha can easily sub a cast-iron skillet or pancake griddle (or George Foreman for that matter). Simply cook them unadorned on the hot surface and then drizzle with olive oil from Spain and lemon and sea salt.
Servings: Makes 6 servings
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  • 1 pound asparagus with tough bottom ends snapped off
  • 2 Tbsp. olive oil
  • Kosher salt
  • 1 lemon , quartered
Heat a plancha or a large cast-iron skillet over high heat until very, very hot (this will take a few minutes). Rub the asparagus all over with the olive oil, add to the pan (in batches if necessary), and cook, turning once, until just tender, about 4 minutes. Transfer to a platter, sprinkle with salt, and squeeze over the lemon juice.


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