Everyone has an opinion about asparagus. Some won’t eat it. Some can’t wait for the arrival of spring and opening day of their favorite farmers’ market to enjoy it once again. Asparagus is the first spring vegetable that makes it to the market freshly harvested.
For those who love asparagus the next big controversy is fat or skinny. Me…I like skinny. Husband too. Although he doesn’t mind fat asparagus if it is cooked until too too soft and smothered with butter and salt.
This week, fresh, newly harvested thin asparagus was the purchase. Lots of farmers at our local Collingswood Farmers’ Market have asparagus….Springdale Farm, Viereck farm, Fruitwood Farm, Buzby Farm. All delicious!
This is a quick and easy way to make thin asparagus. The final product is similar in taste to roasted asparagus. The flavor is as intense…but the preparation is much simpler.
a bunch of asparagus
2 Tablespoons unsalted butter
salt and pepper to taste
- Rinse asparagus in cold water and trim off the tough ends of the stalks (thin asparagus generally has very little to trim).
- Put butter in a heavy skillet with a tight-fitting lid and heat until the butter is foaming.
- Lay asparagus in the pan and shake from side to side to gently coat the asparagus with the melted butter. If you’re not confident about shaking the skillet you can use a spoon or spatula to move the stalks around.
- Cover the skillet with the tightly-fitted lid and cook over medium heat for 3 minutes. Then check asparagus and turn as needed to prevent burning.
- Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green.
- Season to taste and serve hot.