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.
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.