Pan-Roasted Asparagus

1. Heat oil and butter in 12-inch skillet over medium-high heat. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in opposite direction. Using tongs, distribute spears evenly (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp, about 5 minutes.
2. Uncover and increase heat to high; season asparagus with salt and pepper to taste. Cook until spears are tender and well browned along one side, 5 to 7 minutes, using tongs to occasionally move spears from center of pan to edge of pan to ensure all are browned. Transfer asparagus to serving dish, adjust seasonings with salt and pepper, and, if desired, squeeze lemon half over spears. Serve immediately.

PAN-ROASTED ASPARAGUS WITH TOASTED GARLIC AND PARMESAN
Heat 2 tablespoons olive oil and 3 garlic cloves, sliced thin, in 12-inch skillet over medium heat. Cook, stirring occasionally, until garlic is crisp and golden but not dark brown, about 5 minutes. Using slotted spoon, transfer garlic to paper towel–lined plate. Follow recipe for Pan-Roasted Asparagus, adding butter to oil already in skillet. After transferring asparagus to serving dish, sprinkle with 2 tablespoons grated Parmesan and toasted garlic. Season with lemon juice, salt, and pepper to taste and serve immediately.

PAN-ROASTED ASPARAGUS WITH WARM ORANGE-ALMOND VINAIGRETTE
Heat 2 tablespoons olive oil in 12-inch skillet over medium heat until shimmering. Add 1⁄4 cup slivered almonds and cook, stirring frequently, until golden, about 5 minutes. Add 1⁄2 cup orange juice and 1 teaspoon chopped fresh thyme, increase heat to medium-high, and simmer until thickened, about 4 minutes. Off heat, stir in 2 tablespoons minced shallot, 2 tablespoons sherry vinegar, and season with salt and pepper to taste. Transfer vinaigrette to small bowl. Wipe out skillet and follow recipe for Pan-Roasted Asparagus. After transferring asparagus to serving dish, pour vinaigrette over and toss to combine. Seasoning with salt and pepper to taste and serve immediately.

PAN-ROASTED ASPARAGUS WITH CHERRY TOMATOES AND BLACK OLIVES
Kalamata olives are a good choice for this recipe.
Add 1 tablespoon olive oil and 2 garlic cloves, sliced thin, to 12-inch skillet and cook over medium heat, stirring occasionally, until garlic turns golden around edges but does not darken, 2 to 3 minutes. Add 1 pint halved cherry tomatoes and 1⁄3 cup brine-cured olives, pitted and chopped. Cook until tomatoes begin to break down and release liquid, 1 to 2 minutes. Transfer mixture to bowl, season with salt and pepper to taste and cover to keep warm. Follow recipe for Pan-Roasted Asparagus, topping asparagus with tomato mixture, 4 tablespoons chopped fresh basil, and 1 ounce grated Parmesan cheese before serving.

PAN-ROASTED ASPARAGUS WITH RED ONION AND BACON
Cook 4 slices bacon, cut into 1⁄4-inch pieces, in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Pour off all but 1 tablespoon fat from pan. Return skillet to medium-high heat and add 1 large red onion, halved and sliced thin. Cook, stirring occasionally, until edges darken and onion begins to soften, about 3 minutes. Add 2 tablespoons balsamic vinegar and 1 tablespoon maple syrup to skillet and cook until liquids reduce and cling to onions, about 2 minutes. Transfer onions to bowl, season with salt and pepper to taste, and cover to keep warm. Follow recipe for Pan-Roasted Asparagus, topping asparagus with onion mixture and bacon before serving.

PAN-ROASTED ASPARAGUS WITH RED PEPPERS AND GOAT CHEESE
Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat until shimmering. Add 2 red bell peppers, stemmed, seeded, and cut into 1⁄4-inch-wide strips, and cook, stirring occasionally, until skins begin to blister, 4 to 5 minutes. Transfer peppers to bowl, season with salt and pepper to taste, and cover to keep warm. Follow recipe for Pan-Roasted Asparagus, topping asparagus with peppers, 2 tablespoons chopped fresh mint, 4 ounces crumbled goat cheese, and 1⁄4 cup toasted pine nuts before serving.