Sauteed Asparagus

                                              SAUTEED ASPARAGUS 

                                      “Sauteed with butter, minced garlic, vinegar, and

                                       seasoned  with a touch of salt & crushed peppers”

                                           

 

Hello folks, it’s PBJ here with another recipe and today I’m going to show you all how to cook Asparagus in a skillet. I am a huuuuge fan of Asparagus… I just love the flavor of it and the way it taste. What I like about it most is, unlike some other vegetables, it taste great with pretty much anything. I think the only vegetable I like more is broccoli simply because it’s more versatile. I like my Asparagus one way, and that’s sauteed! Asparagus, like most vegetables are typically served as a side dish. 

 

Ok so the first thing you’re going to do is remove the woody ends of the Asparagus. The woody ends are the thick white/light colored hard roots at the bottom of the Asparagus. Most people remove them because they are tough and the taste is strong. So make sure you cut and discard the ends. You can freeze them and save them to make a vegetable broth, I have heard of people using them for that purpose as well.

 

 

Now in the instruction section you’ll see that I create a salt water solution to wash the Asparagus. I wash my vegetables just like I wash my meats. I just believe in washing or at least rinsing food before cooking it to remove any residue that it may have accumulated while in the supermarket. So fill a big bowl with cool water, then add 1 tbs of salt to create a salt water solution. Wash and rinse the Asparagus with the salt water, then rinse them well. 

 

 

Now i’ve noticed that most people prefer to saute their Asparagus with olive oil. I prefer to use butter because butter gives them a better flavor in my opinion.. I use a combination of ingredients that gives the Asparagus an amazing flavor. The ingredients I like to use are Apple cider vinegar, minced garlic, and crushed red peppers. I only use a small amount of each ingredient because the last thing I want to do is over season them.

 

 

The apple cider vinegar is totally optional. If you don’t like vinegar, don’t use it… I don’t use it all the time myself! The Asparagus will still taste great without it.

 

   

Now how long you cook the asparagus totally depends on how tender you like them. Asparagus has many health benefits, so be aware that they lose alot of nutrients as you’re cooking them. The longer they cook, the more nutrients they’ll lose. Asparagus are a good source of dietary fiber, manganese, phosphorus, vitamin B3, iron, protein, and more….. so I wouldn’t cook  them for long if you’re eating them for health purposes. But if you’re like myself and are making them solely for the purpose of pleasure and to enjoy the flavor, there’s no harm in cooking them for an extended period of them.

 

I like my Asparagus well done with a crunch. Overcooking it however, will result in it being limp and mushy, which isn’t appealing to me. Again, it’s all about preference so cook them until they reach your desired level of tenderness.

 

 

As I said, they are the perfect vegetable side dish and taste great with pretty much any food you can think of. These pretty green stalks are so tasty and full of flavor… you’ll enjoy them so check the recipe out below for all the full instructions and tell me how you like them. Enjoy! 

 

Sauteed Asparagus

  • 2 Lbs Asparagus Spears
  • 2 Tbs Butter
  • 2 Tsp Apple Cider Vinegar (optional)
  • 1 Tsp Minced Garlic 
  • 1-1/2 Tsp Salt
  • 1/2 Tsp Crushed Red Pepper Flakes
  1. Cut off the woody ends of the asparagus spears.
  2. Fill a big bowl with cool water and add 1 tbs of salt. Wash asparagus in salt water, then rinse them off.
  3. Place a skillet over medium-high heat.
  4.  Add the butter, minced garlic, salt, crushed red peppers, and vinegar to the skillet, then stir in well. Garlic powder is a great substitution if you don’t have minced garlic.
  5. Place the asparagus into the skillet and cook until they reach your desired level of tenderness.  Toss the asparagus periodically, as they cook.

 



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