Asparagus
Does anybody need a little dose of healthiness after Thanksgiving? If you’re looking for an alternative to the heavy leftovers of yesterday’s meal, I have a great suggestion – asparagus! I love it – it’s definitely my favorite vegetable. I actually had never had it until after I was married. I had no idea how to cook it, and ended up googling “How to cook asparagus.” I modified my method until it’s perfect for us – creating a crispy, salty, healthy side dish. We love it. It’s definitely a treat in our house. I think Mike was nervous the first time I made it, but now he likes it so much that, if forced to, it’s one of the few things he will actually cook for himself. And that’s saying something.
Sauteed Asparagus
Ingredients:
Asparagus
Olive Oil
Salt
Directions:
Break off the bottoms of the asparagus spears at their natural breaking point. (This breaks off the non-tender part). Put a small amount of olive oil (for asparagus I use only the best) in a pan. I like to use our square griddle because the asparagus fits better than it does in a circular pan. Spray them (and the pan) with olive oil cooking spray. Turn the burner on medium high and let them cook until you can hear/smell them and they are starting to brown on the bottom. Then turn them over. Continue cooking and turning until they are nicely browned and sort of crispy, or until they are done to the tenderness you prefer - we like them well cooked. Sprinkle with salt and serve immediately. If you let them sit, they will get cold and stringy, which is not what you want.
