May 9, 2013

Sauteed Asparagus

Here's another super simple preparation, but the kind that is fabulous, easy, and requires little time (meaning, oh yeah, I made the main dish, but forgot the other stuff). Spring is asparagus season. Store asparagus standing up, cut side down, in a cup of water. They stay perfectly fresh that way for a long time.

If you have a cast iron skillet, use it. It gives a hint of grilled flavor. I have made this without a cast iron skillet, and the asparagus still tasted great. Just have the pan hot enough (you might need medium high heat) so that the stems can brown a little.

Sauteed Asparagus

1 bunch asparagus, woody stems snapped off, cut into inch-long pieces (optional)
splash olive oil
coarse salt (kosher salt works well)

Heat a skillet (preferably cast iron) over medium heat. Add a splash of olive oil and the asparagus. Sprinkle with coarse salt. If using whole spears, allow to cook for a few minutes before turning. If using cut up spears, stir them more often - every minute or so. Asparagus are done when bright green, still retain some bite, but are starting to get tender.

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