Asparagus Season

It’s all about asparagus right now, seasonal and fresh. And I can’t promise it won’t be the main feature in posts to come (sorry, not sorry). In this neck of the woods, white asparagus is the treat of the season, however, I can’t get enough of the green. It was great to have guests and try out a new recipe this weekend. This dish took less than 20 minutes from start to finish and included only 4 ingredients.

You can cook asparagus in a variety of ways, but one of the fastest and easiest ways is to sauté it in a pan.

You can do this in two simple ways, either by adding a safe high heat cooking oil (coconut oil/ghee) to a sauté pan or some water.

Take 500g/1 lb of green asparagus and trim the woody ends off. I use the snap method (literally snap off the ends.) You can cut the asparagus into bite-size pieces or leave them whole. Place them in the pan and cook for 3-7 minutes on med-high heat until fork tender and bright green. Drizzle with olive oil and serve with your favorites (at the moment, mine are mushrooms and bacon!)

What’s your favorite way to serve up asparagus this season?

 

 

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