Pan Roasted Asparagus With Toasted Garlic and Parmesan

3 cloves garlic, thinly sliced

2 tablespoons olive oil

1 tablespoon unsalted butter

2 pounds thick asparagus (about 2 bunches, stalks about 1/2 inch thick), tough ends trimmed

Salt and ground black pepper

2 tablespoons grated parmesan cheese

1 lemon, cut into wedges

In a 12-inch skillet over medium, heat the oil. Add the garlic and cook until crisp and golden brown, about 5 minutes. Use a slotted spoon to transfer the garlic to a paper towel-lined plate. Set aside.

Add the butter to the skillet and set over medium-high. When the butter has melted, add half of the asparagus with the tips pointing in one direction, and the remaining spears pointing in the opposite direction (this improves browning).

Sprinkle the asparagus with ¼ teaspoon of salt. Using tongs, arrange the spears in an even layer (they won't quite fit into a single layer). Cover and cook until the spears are bright green and still crisp, about 5 minutes.

Uncover, increase heat to high and continue to cook until the spears are tender and well browned along one side, about another 5-7 minutes, using tongs to move spears from the center to the edge of the pan to ensure all are browned.

Season with salt and pepper, then transfer the asparagus to a serving plate. Sprinkle with the toasted garlic and Parmesan cheese, and serve with lemon wedges.

Serves four to six.

"The Best Skillet Recipes" by the editors of Cook's Illustrated (2009 America's Test Kitchen)