Cast Iron Seared Asparagus with Lemon Tarragon Mayonnaise

Southern Kitchen

Serves: 4

Hands On Time: 30 minutes

Total Time: 30 minutes


Lemon Tarragon Mayonnaise1 cup mayonnaise (see note)Juice and zest of 1 lemon1/4 cup chopped fresh tarragonSalt and freshly ground black pepperAsparagus2 tablespoons extra-virgin olive oil, plus more for serving1 bunch standard or jumbo asparagus, trimmed and peeled (see note)Salt and freshly ground black pepperParmigiano Reggiano, for serving


To make the mayonnaise: In a medium bowl, whisk together the mayonnaise, lemon juice, lemon zest and tarragon. Taste and season with salt and pepper.To make the asparagus: Place a cast iron skillet over high heat and let heat until almost smoking.Add the oil, followed by the asparagus in a single layer. Shake the pan to coat the aspargus in the oil, then let the asparagus cook undisturbed until it begins to caramelize, 3 to 5 minutes. Turn the asparagus and caramelize the second side, about 3 more minutes. (Depending on the size of your skillet, you may need to do this step in several batches to give the asparagus ample space to move around.)Transfer the asparagus to a plate and season with salt and pepper. Serve topped with the lemon tarragon mayonnaise, a generous grating of Parmigiano Reggiano and a drizzle of olive oil.

About the recipe

We prefer standard or jumbo asparagus for this preparation, as they remain sturdy throughout the cooking process. If you’re using large asparagus, we recommend peeling the asparagus to remove some of the fibrous outer skin. If you’re using pencil asparagus, there is no need to peel them.We prefer Duke’s mayonnaise in this and all other mayonnaise recipes.