Sauteed Asparagus

       4 out of 5 stars  
4 Servings
100% would make this recipe for Sauteed Asparagus again.

Simple, quick way to prepare asparagus. What's this you say? You don't like asparagus? If so, I bet you you're overcooking it... it should still be very slightly crunchy when eaten. And please -- don't ever boil asparagus away... it gets far too mushy and loses all its flavor! This recipe start to finish - about 12 mins; about 4 mins sauteeing time.

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Sauteed Asparagus Ingredients

1 bunch Asparagus Salt to taste
1 tablespoon Butter

Instructions for Sauteed Asparagus

Chop off root end of asparagus. Some recipe books give you the following tip: holding the stalk at both ends, bend the stalk until it snaps. While this method works, it sacrifices a good 10-20% of the edible green stalk. Over time, you get a feel for where the good, darker green stalk starts and the lighter green tough part begins. This can range from 1-3" from the bottom of the stalks. Use a knife.

Wash the asparagus under cold water. Pat dry.

Bring saute pan to medium high heat. Add butter, quickly spread in pan, and then asparagus. Saute about 4-5 mins; test with a fork or tongs -- it should still be slightly firm. Season to taste with salt and pepper and serve immediately.

Main Ingredient: AsparagusCuisine: American

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With big fat aspagus: I peel the woody, fiberous outer layer from the lower portions of stalk with an ordinary potato peeler. Leaving the tender heart. Less waste. More goodness.

BigOven member

burneggroll
on May 31 2008 1:14AM

Very good, great flavor.

BigOven member

fireb4smoke
on Mar 9 2008 4:42PM

Excellent flavor! Tastes much better than steaming or boiling. I used less butter and a nonstick pan.

BigOven member

bd53gh
on Oct 12 2007 6:22PM
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Active time: 0:15

My personal preference with asparagus is to steam it. But I'm posting this recipe anyway -- it's my father-in-law's preferred way of serving asparagus. [I posted this recipe.]

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BigOven Premium Member admin
on Jul 22 2005 10:56PM