1 lb of asparagus, ends trimmed
olive oil
kosher salt
pepper
Heat oil- a few turns of the pan is all you need (about 2 Tbs)- on high for a few minutes.
Add asparagus and give it a shake to coat the asparagus with the oil. Sprinkle generously with kosher salt.
Saute on high to med. high, shaking the pan frequently until the asparagus is cooked and carmelized.
Pierce an end (or pop one in your mouth) to check for tenderness. We like ours with not a lot of bite, really tender. You may like yours more crisp-tender. It's all in what you like! My kids eat this like candy!
Asparagus is incredibly popular here too! We ( well, dh)usually grill it, but I'll try this method since it had decided to be winter again here.
ReplyDeleteUm, did you and I go grocery shopping together this week and not realize it? :) We have some fresh asparagus in our frig! Great minds think alike.
ReplyDeleteI made this last night - delicious! I like this so much better then oven roasting asparagus. Thanks for sharing!
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