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.
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.
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.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 54 | ||
Calories from Fat: 27 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 62mg | 2 % | |
Potassium 287.2mg | 8 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 2.5g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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— stevemur
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