Saturday, March 31, 2012

Buggy's Spring Asparagus Saute

So simple, it barely qualifies as a recipe. The nutrition facts for this delicious use of asparagus can be found at Calorie Count!

Spring Asparagus Saute


1 pound asparagus, rinsed, trimmed, and patted dry
2 t olive oil
2 t balsamic vinegar (use a good quality aged balsamic from Modena)
1/8 t freshly ground sea salt


Heat the oil  in a large skillet over medium heat. When the oil begins to shimmer add the asparagus and gently saute until they are to the state of tenderness you prefer. Many like this to be a very crisp tender, some like them a little more "done", but do not over cook them. Overcooked asparagus only makes people think they don't like asparagus!

Sprinkle with the vinegar and sea salt. Toss and turn into a pretty bowl for serving. Enjoy.


If you want to try something very wonderful, Buggy suggests finding Aged Balsamic Sea Salt and using it in place of the vinegar and salt above. She gets hers from Artisan Salt.

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