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A Simple Asparagus Recipe With a Tangy Punch

Adapted from To The Last Bite, by Alexis deBoschnek (Simon & Schuster, 2022)

In her first cookbook, Catskills-based Alexis deBoschnek focuses on minimizing food waste by using tossed-off ingredients like carrot tops and pie dough scraps. She tops this spring recipe with shaved salt-cured egg yolk, a Chinese technique she adopted to use leftover yolks. Here, we take her suggestion of using Parmesan cheese as an alternative.


This article originally appeared in the April 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!


2 tablespoons fresh-squeezed lemon juice
2 teaspoons whole grain mustard
4 tablespoons olive oil
1 pound asparagus, ends removed
1 cup fresh or frozen (thawed) peas
½ spoon kosher salt
½ cup finely grated Parmesan cheese


In a small bowl, whisk together lemon juice, mustard and 2 tablespoons olive oil. Set aside. Add remaining olive oil to a large pan (not non-stick) and heat over high heat. Once the oil is shimmering and beginning to smoke, add asparagus and cook until bright green and charred in spots, shaking­ the pan occasionally, 3 to 5 minutes. Remove asparagus and transfer to a serving dish. Add peas to the same pan and cook, without moving, until blistered on one side, about 30 seconds. Spoon peas on top of asparagus, and sprinkle with salt, tossing to combine. Pour lemon-mustard mixture over the asparagus and peas. Sprinkle with Parmesan­ and serve immediately. Serves 4.

Wine Pairing

Abbazia di Novacella 2020 Grüner Veltliner (Alto Adige Valle Isarco). Asparagus is famously difficult to pair with wine, due to sulfurous compounds that can make some wine taste metallic or vegetal. But, avoid tannins and oak and opt for a dry white wine that sings of citrus and herbs and you’ll have a harmonious match. This bottling, grown organically and vinified with native yeast, is a terrific value and brings loads of complexity alongside a bright, crisp character that plays well with the lemon-mustard vinaigrette.