Easy Sauteed Asparagus
Asparagus is a less common garnish on our plates because oftentimes I don't feel like complicating myself to cook it by the book. Everything changed, though, when I got it for a better price in the store and I thought I'd cook it anyway, but faster - sauteed simply in the pan with a little butter.
And it was a hit! Even the kids ate it with pleasure. It was good both hot and cold, flavored with butter, slightly elastic and crunchy on the outside, soft and tasty in the middle. It will definitely become one of our favorite and quick garnishes for fish or meat, as broccoli properly cooked has.
First and foremost, you need to snap off the woody ends of each asparagus stalk. It's simple - when you apply a bit of pressure, the stalk will snap right off. This way we make sure the asparagus will be tender and not tough.
Then cut the asparagus into pieces, 2-3 cm long.
Place in a sieve and rinse under cool water.
Allow to properly drain.
In a deep frying pan, heat the butter together with the olive oil.
Olive oil will prevent the butter from burning in the cooking process.
Add the asparagus and stir.
Continue to cook over high heat, stirring regularly.
When you notice it starts to brown a little, add salt and turn off the heat.
You can also season with crushed garlic and some lemon juice. We kept it simple so that we could feel its normal taste and the children would accept it.
You can serve as a side for fish, meat, eggs etc. It's delicious when it's hot, and even cold (maybe reheated).
I noticed that thicker asparagus is tastier when cooked this way, so choose it according to the cooking method.
Enjoy!
