Grab a bunch of fresh asparagus and snap of the bottom ends at their natural breaking point, one stalk at a time. Toss in a pan over medium heat with some olive oil, salt and pepper. Let cook until just slightly tender, but still with a fresh, firm snap when you bite into them (roughly 10 min). I share this recipe because I used to be a victim of the mistakenly held believe that you had to blanch asparagus before grilling or sautéing them.
Thanks to a recent trip to Michigan to visit Pedro's sister Viviana Maiz, I learned that this is by far the most delicious way to prepare asparagus.
Top with a balsamic reduction drizzle for added interest.
No comments:
Post a Comment