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Simple Asparagus
April 6th, 2010 by

Dan helps himself to some "Simple Asparagus." On Easter Sunday guests are asked to show up to dinner wearing their Easter bonnets and Gabriel complied with a sombrero..

Dan helps himself to some "Simple Asparagus." On Easter Sunday guests are asked to show up to dinner wearing their Easter bonnets and Gabriel complied with a sombrero..

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.

Ingredients/Shopping List:

  • Fresh asparagus
  • Water
  • 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.

Find more recipes from the Easter dinner menu.

Find more recipes in the Food section.

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