Monday, April 23, 2012

Spring Asparagus

There are many things that I love about spring, but one of my favorite things has to be the short-lived yet abundant asparagus season! It's everywhere in Northern California this time of year, and is delicious in so many recipes. Whether you throw it on the backyard grill, puree it in soup, or chop it up on a salad, there is no wrong way to eat the stuff. One of the easiest ways to prepare it has to be this recipe I stole from my boyfriend - he won't mind my sharing, it's delicious!
Raw, fresh, organic asparagus
- 1 Bunch of Fresh Asparagus, rinsed and ends cut off
- High heat oil (such as walnut or safflower)
- Parmesan Cheese
- Lemon Wedge
- Salt and Pepper

Finished product - it didn't last long!
- Over a medium heat stove, in a large frying pan, heat the oil.
- When hot, add in asparagus. They should sizzle a bit.
- Cook until desired done-ness, stirring often to avoid burning. This takes about 3-5 minutes.
- Removed from heat, squeeze lemon on top, sprinkle with salt, pepper and parmesan.
- Serve immediately and enjoy!

No comments:

Post a Comment