This is how I usually prepare asparagus. It takes very little time and can be done right on the stove top. Just a little butter (or the oil of your choice) and sea salt brings the out best in these delicious spears. And the bright green hue and crisp-tender texture shows me that many of the vitamins remain through cooking.
I like having these simple, every day techniques for preparing vegetables. It allows me to broaden my horizons at the grocery store, knowing the vegetable I grab on a whim (outside the staple broccoli, peas & green beans) is not going to go bad in a corner of my kitchen counter because I’m dreading the prep work.
I’ll now grab a spaghetti squash because I’ve been through the motions. It’s actually pretty simple to prepare!
Been there, done that. Familiar territory is always easier to tread.
And as our repertoire of simple go-tos grows, I find that my kids are slowly becoming more open to the colorful foods they see on their plates.
Serves 4-6 as a side
I freeze the woody ends with the chicken bones I usually have piling up in my freezer to include in a stock I’ll make later.
1 pound asparagus, washed, tough ends removed, and cut into 2-inch pieces
1/2 tablespoon or so of butter, ghee, or other oil/fat of choice
unrefined salt & pepper, to taste
Heat a the butter in a medium-sized stainless steel pot over medium heat until melted. Add the asparagus and saute, stirring occasionally until done to your liking. I like it to be crisp-tender. Salt a little during cooking and adjust the seasonings at the end.
Note: Cooking time will depend on the thickness of the asparagus. Thin will be done in just a few minutes. If the asparagus is very thick and has trouble cooking through, add a little water to let it steam up. I rarely have to do this.