Asparagus Slices
Asparagus, again? We’re eating asparagus every day now. I’ve been cutting asparagus tips since the end of April. At first it was every other day, now it’s mandatory cutting every day.
For brunch last weekend we tried it roasted with baked eggs on top. I’d never baked eggs sunny side up before – pretty tasty.
Today, as a little side dish I chopped the asparagus spears into ¼” diagonal slices. I used my western-style Santoku knife which made short work of it. Noel bought this knife for me a couple of years ago and it has paid for itself many times over.
Santoku Knife
Anyway, back to the asparagus. Heat a cast iron pan with a little olive oil, add the bite size pieces and sauté for 3-4 minutes on medium. Season it with salt, pepper and lemon juice, or a splash of soy sauce & sesame oil or garlic or chives or ……. the list goes on.
It’s easy, quick and no worry about divvying up the spears for each person. 🙂
I will try the sautee today. I enjoy simple receipts. DH
Yes, sometimes simple is best of all. Tonight we had this sauté with added shiitake mushrooms and a splash of white wine & tamari sauce.
I love cooking with and eating fresh asparagus from my garden. I frequently saute it with baby bellas for a breakfast omelet. I have never known how long asparagus can be picked. Can you advise me? Thanks.
Peggy – a mature stand of asparagus, at least 3 years old, can be picked for 6-8 weeks.