Skillet Sautéed Asparagus
Fresh spring asparagus comes in thin or thick spears, depending on the plant. It’s a divided debate, with fans on both sides; but the majority in our family opt for thin spears that cook within 2 – 3 minutes.
Skillet Sautéed Asparagus
And that’s why they are the perfect “go to” vegetable, cooked in a little salted water, a quick sauté or grilled. The number of spears completely depends on the size.If you are a fan or can only find the thick asparagus spears, adjust cooking time, and make sure the woody part of the ends are removed. The test for this is a clean snap of least ¼ or more of the spear.
Ingredients
- 50 gr asparagus
- ½ tsp. olive oil
- Salt and pepper
Instructions
- Trim woody ends of asparagus.
- In a non-stick skillet, place asparagus in a single layer.
- Drizzle olive oil and lightly salt and pepper asparagus.
- Gently toss asparagus with the olive oil and turn stove top burner to medium high.
- Sauté, occasionally moving asparagus around for 2 – 3 minutes.
- Serve immediately.
Notes
Asparagus is not a wine friendly food, as a side it is fantastic! So pair the wine to the rest of the meal and dominating flavours.
In general avoid big oaky Chardonnays and full-bodied reds unless the main calls for them. These heavy oak and tannin wines do not blend well with asparagus only.
Light reds like Pinot Noirs and Sauvignon Blancs are a good place to start.