Wednesday, July 22, 2009

Sauteed Asparagus

I am frequently asked how I prepare my asparagus --- it's nothing special --- but here's how. It's a lightly steam and saute approach.

I plan on 8 minutes, at little less if the asparagus is young and thin. Snap off the dead ends and wash thoroughly.

I spread the wet asparagus out in a large nonstick saute pan. One single layer works the best. And crank up the heat. Cover and let it cook for a few minutes. Stirring every now and then to evenly cook the stalks.
Steam will collect in the pan, when you have about this much left, remove the cover, add some olive oil and finish sauteing until the liquid is gone.

Don't overcook it -- stop when the inside is still crunchy and the outside begins to brown -- yes, brown. The carmelization makes it taste great. It will be a little limper than you may be accustomed to -- but the flavor is better--even this sad bunch that been in the fridge for a week developed good flavor.

Add lots of freshly ground pepper and some salt to taste.

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