Pan-Roasted Asparagus with Red Peppers and Goat Cheese

Pan-Roasted Asparagus with Red Peppers and Goat Cheese

A nice, colorful vegetable dish that is great to serve to guests. Pairs well with Lemon Parsley Grilled Chicken or grilled fish.
Based on a recipe by David Pazmino, Cook's Illustrated, March & April 2007.
Prep Time40 mins
Total Time40 mins
Course: 30 - 45 Minutes to Table, Side Dishes - Vegetables
Servings: 4 servings
Author: Catherine Christiano


  • 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 approximately 1/2 thick at base
  • 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


  • In 12-inch skillet over medium heat, toast pine nuts. Set aside in small dish.
  • To skillet add 1 tablespoon olive oil, heat over medium-high heat until shimmering. Add peppers; cook, stirring occasionally, until skins begin to blister, 4 - 5 minutes. Transfer to bowl and keep warm. Wipe down skillet.
  • Add 1 tablespoon olive oil and 1 tablespoon butter to skillet over medium-high heat. When butter has melted, arrange asparagus in even layer with half of the tips pointed in each direction, they will not quite fit in single layer. Cover and cook until bright green and still crisp, 3 - 5 minutes.
  • Uncover, increase heat to high; season asparagus with salt and pepper. Cook until spears are tender and well browned on one side, using tongs to occasionally shift spears to ensure all are browned, approximately 5 minutes. Transfer asparagus to serving dish, top with peppers. Adjust seasonings with salt and pepper; sprinkle with mint, goat cheese, and pine nuts. Serve immediately.


Using a larger skillet, recipe may be scaled up to 1 1/2 times.