Skillet-charred asparagus with lemon and tarragon from Christopher Kimball's Milk Street Magazine, Mar/Apr 2021 (page 26)

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Notes about this recipe

  • anya_sf on March 03, 2021

    I feared my asparagus might be too thick, but the method worked perfectly. After the 2nd batch was done, I put the 1st batch back in the pan along with the butter to help it melt, which also browned the butter somewhat. The charred flavor was delicious with the lemon and tarragon.

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