Quick Asparagus
Automatically translated from Romanian. See the Romanian original
A simple and quick technique for cooking al dente asparagus with a perfect texture and vibrant color, finished by sautéing in butter or olive oil.
Ingredients
Method
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Trim 5 mm from the base, then peel each piece of asparagus with a vegetable peeler.
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Bring salted water to a boil in a kettle or a tall saucepan.
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When the water starts boiling, reduce the heat and place the asparagus upright to cook, so that the woody part boils while the tips are steamed.
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Leave it over low heat for about 4 minutes.
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Heat a skillet with a little butter (optionally wild garlic infused) or olive oil and sauté the asparagus for another 2 minutes over medium heat.
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Season at the end with pepper or another preferred spice.
The story behind this recipe
Hello my dears!
Many of you have asked me how I cook asparagus so it stays al dente and brightly colored.
I have detailed the steps below:
The first step is cleaning. We trim 5 mm from the base, then use a peeler to clean each piece, as shown in the image.
We put salted water to boil in a kettle or a tall saucepan.
When the water has started to boil, we reduce the heat and place the asparagus upright to cook. Basically, the woodier part will be boiled, while the top part will be steamed.
We leave it on low heat for about 4 minutes.
We heat a pan to which we add a little butter (I used [butter](https://anamariagateste.blogspot.com/2020/04/unt-aromatizat-cu-leurda.html?m=1) infused with wild garlic) / olive oil, and we sauté the asparagus for another 2 minutes over medium heat.
We season at the end with pepper or whatever spice you prefer.
[Here](https://anamariagateste.blogspot.com/2019/03/somon-in-crusta-de-seminte-cu-sparanghel.html?m=1) you can find a delicious recipe with salmon and asparagus.
I hope you find it useful!
