Asparagus is definitely a top favorite vegetable of mine! I love simple cooking that allows the ingredient to shine through and be enjoyed in its natural flavors, and this asparagus is just that! Simply sauteed and seasoned, this asparagus makes a perfect compliment to any meal. I eat it with my breakfast, lunch, and dinner and my family loves it! Add your own seasonings or top it with fresh parmesan cheese, just DON’T OVERCOOK IT! I like my veggies to still maintain their shape and a bit of crispness, so pretty please agree to preserve a bit of crunch and I will be able to sleep well at night! 😉
Rinse and wash your asparagus and pat it dry.
Start a skillet heating on the stove over medium heat and add in some fat of your choice. I usually do butter or olive oil.
Now, I have heard that the bottom portion of most asparagus is rather tough and you should remove about 1-2′. You can do this the Barefoot Contessa method by holding to asparagus tip to bottom horizontally in your two hands and then applying a gentle pressure and see where the stalk will break….but seriously, who wants to spend the time doing that? Not I! I generally do a test on one guinea pig asparagus stalk, see where it breaks, and then line the rest of them up on the cutting board with bottoms even and just use my chef knife to cut off “about that amount”. Quick, easy, and saved you about 5 minutes! 😉
Then chop your asparagus into about 3 equal sized pieces and throw them in the skillet.
I cook mine for approximately 5 minutes, stirring as needed. They are done when they are lightly crisped from cooking but still have a nice natural crunch.
Season simply with a dash of salt, some freshly ground pepper and I enjoy mine with a small sprinkle of garlic powder. Or, add in some fresh minced garlic at the very end and saute for about 30 seconds and remove from the heat.