I love asparagus and if you ask me, it gets a really bad rap. But I can kind of understand why. For the most part people are introduced to it via canned vegetables *shiver*, which means that they get mushy, greyish "spears" that taste like ass. Fresh asparagus is a complete 180; snappy, vibrantly green and succulent. About a month and a half ago, I bought three pounds of asparagus and wasn't sure what I wanted to do with it. I really didn't feel like Hollandaising it or dousing it with any other heavy sauce. Luckily, I was on the phone with my mom gushing over my fabulous purchase and she gave me told me what to do.
2 lbs cleaned and snapped aparagus
2 tbs olive oil
2 tbs unsalted butter
kosher salt
freshly ground black pepper
zest from one lemon (optional)
juice from 1/4 lemon (optional)
In a wide pan over medium heat melt the butter with the olive oil. Add in the asparagus a single layer at a time, adding salt and pepper to taste. When all the asparagus is in the pan use tongs or two spatulas to move the spears around so that they all get coated. Saute spears for about 15 minutes, rotating frequently. Remove from heat, add in zest and juice, and gently toss to distribute. Serve immediately.
And yes, my stove really is THAT small.
Not sure how to snap asparagus? Join my daughter's hands...
Push up with both thumbs.
The spear will break at it's "sweet spot".
Use the spears for the recipe above and save the snapped end for asparagus soup. mmmmm....asparagus soup
You'll be seeing a lot of my daughter's hands since I use her when I need to take pictures with action. Frankly I'm surprised she lets me do it, but I'm not going to complain.
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