Simply Crispy Asparagus

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.

You’ll Need:

  • 5 stalks asparagus
  • 2 tbsp oil
  • dash of salt & pepper


  1. Cut the asparagus.

    This may or may not be 5 stalks as instructed
  2. Get enough oil to coat the bottom of your sauté pan. Heat the pan on medium-high.

    Why yes, my stove is actually a wooden table
  3. Toss in the ‘sparagus and cook for 5 minutes. It should get slightly brown and very sizzlingly hot.

  4. 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?

11 Comments Add yours

  1. emilykarn says:

    My favorite veggie recipe is braised carrots with crystalized ginger. the sweet crunch of the carrots combined with the tartness of the ginger, yum.

    1. Kitchen Cici says:

      That sounds great! Not a fan of ginger but I’m going to have to try this it seems!

  2. chef mimi says:

    You’re funny! You know, it’s hard to cook for one, and in fact, I didn’t really learn how to cook until I got married. Not that you should get married…

    1. Kitchen Cici says:

      Oh it’s fine, I’m already in a committed relationship to chocolate.

  3. I loooove roasted broccoli!! When I get it perfectly right (crispy, salty, crunchy), I prefer it over French fries.

    1. Kitchen Cici says:

      Roasted… in the oven? Hmm is it dry?

      1. Not at all! Toss broccoli florets with olive oil, salt, pepper and roast it at 450 degrees F until slightly sizzling and tips are browned. 👍

  4. This looks scrumptious! I’ve only ever blanched asparagus before, so planning to try it tonight 🙂

    1. Kitchen Cici says:

      Awesome! Tell me how it goes!

      1. It was delicious! Lovely and crispy 🙂 Added a squeeze of lemon juice, which contrasted nicely.

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