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."Quick, easy, and delicious. I used more than a tablespoon of butter and sauteed for about seven minutes. Asparagus, which is in season now here in Las Vegas, was just slightly crunchy and loaded with great flavor. I'll make this again and again." - Whitebear1
Yield: 4 Servings Ready in 12 minutes
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Sauteed Asparagus Preparation
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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