I just LOVE Asparagus!!! No, I’m not going to marry it… but I am going to cook it and eat it!!! There was a time when I thought vegetables had to be steamed to be healthy or good for you. The only problem with that is they come out a bit bland. Of course if you slather them with butter when they are done they taste much better…. but that’s kind of defeating the whole ‘healthy’ approach.
A couple of years ago I happened to be at a pot luck where a friend of mine was at the stove, quickly preparing her asparagus to join the other goodies on the table. I was pretty skeptical, but OMG… BEST ASPARAGUS EVER!!! So fast and easy!
Start with fresh asparagus! You can use a vegetable peeler to remove the skin towards the lower part of the asparagus (and then trim off the bottom) so you don’t have any stalks that are tough or the more popular method (and the one I use) is to bend the asparagus near the bottom end and where ever it snaps off is where you trim it!
Drizzle your pan with Extra Virgin Olive Oil – I use a med to high heat.
When pan is hot, add asparagus. Make sure to leave just enough room to roll each stalk to the other side to cook. Sprinkle generously with sea salt and ground black pepper and it’s okay to add more EVOO if needed
Cook 1 – 2 minutes on each side. These suckers will brown a bit and get just a little crispy on the outside. Oh my goodness… I made these a couple of days ago but looking at these pictures again… my mouth is watering!! I think I’ll have to have them again tonight!
Remove from pan and drain on paper towel – if you haven’t already, taste them…. I’ll wait a moment for you to close your eyes, moan just a little, nod your head and grab another… Now it’s time to move to serving dish (if there are any left!)
Top with shredded parmesan and eat up!!
Do I even need to list the ingredients?
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Fresh Asparagus
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Extra Virgin Olive Oil
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Sea Salt
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Black Pepper (in a grinder is best)
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Shredded parmesan
What a great way to prepare this dish. I usually just steam and go…but I’m going to have to try this method. 🙂
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Yay! You won’t be sorry!!! 🙂
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Here in Stockholm its actually Asparagus Week!! A whole week devoted in all the restaurants to this wonderful veggie. I cook them the same way and ive never looked back its a brilliant recipe.
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Asparagus week!!! What a fabulous idea! Glad you like it too! Thank you… 🙂
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Hi…thanks for visiting my blog and for leaving me a comment on Foodbuzz. You’ll find that it’s a GREAT community for meeting other food bloggers and building your blog! I love that you feature simple and tasty recipes…I do most of my “big cooking” on the weekends, but love simple and delish stuff during the work week. BTW? You don’t look nearly old enough to be a grandma…just saying!
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Thanks very much for the compliment (I have 5 grandchildren!)! I look forward to trying your version of Spaghetti Carbonara with Chicken, Lemon & Walnuts! It looks like your recipes are a perfect compliment to my everyday dishes!
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I’m a big asparagus fan too. I love mine tossed with olive oil, fresh rosemary and garlic, then roasted in the oven.
Lovely recipe!
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Sounds great!! I’ll give it a go and try it your way next time. 🙂
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I love that you dont have to do much with asparagus to make it tasty. Im used to putting it in the oven though because culinary school just got me in the habit of putting as much in the oven as possible to keep the stove free. But just for home cookin’ I think the pan works just as well!
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Yum! I usually roast mine in the oven like this. But not having to wait for it to heat up would be great!
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Great recipe! Thanks for sharing!
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We tried this recipe today, and it is a huge success!!!!! So easy and very tasty!
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Yay!!! So glad you liked it!! Feel free to give it a rating!! 🙂
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OMG Tee! I made this tonight with steak & garlic shrimp and baked potatoes. Hubs declared it, “Restaurant Quality!”, the kid had seconds, and even I, the original “gag on a leaf of lettuce girl” (remember that?) loved it! You’re the Fat Bottomed Best! Your partner in crime, Bex. 🙂
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Five years later, I see this! Has it really been that long since our lives got too busy for our blog? I’m determined to revive it, starting right now! I’m cooking nearly every night from scratch, so I can easily post some recipes. I also have some new ideas… We should talk! 🙂
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