A picture guide to help asparagus newbies.
This is the quickest and easiest way to cook perfect and delicious asparagus every time! This way also works for almost any other veggie as well (although cooking time may need to be lengthened).
Ingredients:
- asparagus (in this example I used 15 spears for two people or 1/2 bunch)
- 1 tsp butter (olive oil or lard also works well)
- pinch sea salt (about 1/16 tsp or to taste)
- pinch pepper (about 1/16 tsp or to taste)
Ingredients:
- asparagus (in this example I used 15 spears for two people or 1/2 bunch)
- 1 tsp butter (olive oil or lard also works well)
- pinch sea salt (about 1/16 tsp or to taste)
- pinch pepper (about 1/16 tsp or to taste)
Directions: Cut about 1 to 2 inches off the bottom of each individual spear to remove the woody, stringy base. I "snap" mine as shown in the next two pictures on the right. You just hold the spear as shown, gently bend the stalk near the bottom and it will "snap" off where the woody base ends. The amount that breaks off will vary (I've included a picture of the bottoms that came off so you can see the variance in sizes). Note: If you've never tried asparagus before, I would take off more of the bottom as opposed to less, as if you don't take enough off, your finished asparagus may be tough and stringy. Put your 1 teaspoon of butter along with your pinches of salt and pepper in a frying pan and heat (on medium) until completely melted. Once melted, add asparagus spears. Give the pan a few quick shakes to coat the spears with the butter, salt and pepper mixture. Then put the lid on and cook for about 3-5 minutes... ...until spears are a bright emerald green. They'll be nice and crunchy at this point (you want them crunchier as opposed to soggy). Once they become bright green take the lid off, give a couple good, quick shakes (to make sure each spear is coated with the salt and pepper mixture and cook one more minute on medium-high until some spears are slightly browned. If you have/like parmesan cheese, sprinkle some on once done and it will add a nice pop of flavour! Here is a picture for comparison between cooked asparagus and raw asparagus. You can see how much it shrinks and how bright it gets once cooked. Enjoy! Bon Appetit! |