Spring Vegetable Week continues here at RootsLiving.com.
This is a technique I developed from watching chef Jacques Pepin on TV.
The secret to all good vegetable courses is buying fresh vegetables. Asparagus should be a bright green with tightly packed tips.
- Fresh asparagus
- Butter/Olive oil (A little dab will do ya.)
- Salt and pepper to taste
What I did:
Prepare each stalk by laying it flat on a cutting board and then peeling off the top layer of skin from about half-way down the stalk with a vegetable peeler. Then snap off the end. Pepin shows you how to do this here.
I then pour a little water into a frying pan (just enough to cover the bottom), add the asparagus, a little salt and pepper and then cover and cook for about 1 1/2 minutes over medium low heat. The asparagus should remain crunchy, not mushy.
I shake the pan occasionally as it cooks. The asparagus is steam-cooked in this way.
Add a dab of butter and a little bit of olive oil and cook until melted. Serve hot.
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