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Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs, Capers, and Tarragon

Pan-Roasted Asparagus with Red Onions, Hard-Boiled Eggs, Capers, and Tarragon
Total Preparation Time: 15 to 30 minutes Number of Servings: 6
Actual Cooking Time:15 to 30 minutes Source: America's Test Kitchen/ATK
Food Groups: Meat & Beans, Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée
Nutrition Content: Low Sodium
Origin: American

This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.


3 tablespoons Olive oil
1 large red Onion, halved and sliced thin
2 hard-cooked Eggs, chopped fine
2 teaspoons Capers
2 teaspoons white wine Vinegar
Kosher salt and ground black Pepper
1 tablespoon unsalted Butter
2 pounds thick Asparagus spears (see note), ends trimmed
1 bunch Tarragon, roughly chopped
1 Lemon, halved (optional)


1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and lightly brown, 4 to 5 minutes. Transfer onion to bowl and cover with foil. Rinse out pan with water and dry well with paper towels.
2. While onion cooks, combine 1 tablespoon oil, eggs, capers, tarragon and vinegar in medium bowl. Season with salt and pepper to taste; set aside.
3. Return skillet to medium-high heat; add remaining tablespoon oil and butter. 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.
4. 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 onions. Adjust seasonings with salt and pepper; sprinkle with egg mixture, and, if desired, squeeze lemon over spears. Serve immediately.

Nutrient Information
Calories: 155
Total Fat: 10 g
Saturated Fat: 2 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 47 mg
Carbohydrates: 12 g
Protein: 4 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 63 mg

Cook's Notes:

Nutrient info calculated 3/23/12

To Serve 2-3:
Cut all ingredient amounts in half. Cook asparagus in 10-inch skillet over medium heat, covered, for 3 minutes. Remove cover and cook over medium-high heat until tender and browned, 3 to 4 minutes. Do not adjust heat when cooking garnishes; however, cooking times for garnishes should be reduced by 1 to 2 minutes.