I was really excited about having my own apartment kitchen this year, but then I realized something: I actually don’t eat a lot.
For example, one day I raided the bulk foods section of my local grocery store. Among my digs: precisely $0.21 worth of black rice.
Not that I counted the grains, but there were 132 of them. (Kidding.)
I also bought a head of cabbage once.
I’m now planning its half birthday. (Kidding? You decide.)
So naturally I was a little miffed when I found out that asparagus is only sold in impossibly large bunches.
3 weeks later: progress?
I was never a fan of asparagus. Oven roasted asparagus sounded cool, yes, but it always had this toughness that had me feeling like a cow chewing on dry prairie grass.
And then I discovered the sautéed asparagus method.
And my life changed.
Simple Sautéed Asparagus
I didn’t have much appreciation for the natural taste of vegetables until this. This cooking method really softens the outer toughness of asparagus, but preserves it inner crunchiness. It also infuses a slight caramelization that enriches its naturally fresh & vibrant taste. And the sprinkling of a little salt to sensitize your taste buds—oh my oh my.
Oh yeah, and it’s incredibly healthy.
- 5 stalks asparagus
- 2 tbsp oil
- dash of salt & pepper
- Cut the asparagus.
- Get enough oil to coat the bottom of your sauté pan. Heat the pan on medium-high.
- Toss in the ‘sparagus and cook for 5 minutes. It should get slightly brown and very sizzlingly hot.
- Top off with a dash of good old salt ‘n pepper.
Et voila. Asparagus is probably one of my favorite vegetables now, to be honest.
Just look at that. Imagine the fresh aroma, the salty crunch. Wow.
What’s your favorite veggie recipe?