Pan-Roasted Asparagus with Red Peppers and Goat Cheese
Adapted from Cooks Illustrated
2 tablespoons olive oil
2 medium red bell peppers , seeded and cut into 1/4-inch-wide strips
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
2 tablespoons chopped fresh mint leaves
4 ounces crumbled goat cheese (about 1/2 cup)
1/4 cup pine nuts , toasted
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add peppers and cook, stirring occasionally, until skins begin to blister, 4 to 5 minutes. Transfer peppers to bowl and cover with foil. Rinse skillet with water and dry well with paper towels.
- Add the butter and remaining oil to the skillet. When butter has melted, add half of asparagus to skillet with tips pointed in one direction; add remaining spears with tips pointed in one direction. Using tongs, distribute spears in even layer (spears will not quite fit into single layer); cover and cook until asparagus is bright green and still crisp,about 5 minutes.
- Uncover and increase heat to high; season asparagus with salt and pepper. 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, top with peppers. Adjust seasonings with salt and pepper; sprinkle with mint, goat cheese, and pine nuts. Serve immediately.