I grew up hating asparagus. My parents used to eat it on a plate of salad FROM A TIN. It smelt horrible and tasted worse. I swore I’d never eat it. Then one night, as an adult, I was a guest at someone’s house and they proudly announced they were serving asparagus for entrée. I gulped and steeled myself to eat what they gave me – I didn’t want to be one of “those” guests.
What I ate was not asparagus as I knew it. It was something divine and this has remained my favourite way to eat it ever since.
Simple sautéed asparagusPrint This
- a generous blob of butter (don't hold back)
- 1 bunch of asparagus
- half a lime (or a whole, if it's not very juicy)
- a sprinkling of finely grated parmesan or pecorino cheese
- cracked pepper
- Trim off the ends of the asparagus. Where you cut depends on how thick the spears are and how woody they are. Try flexing a spear to get an idea of where the deliciousness stops and the woody bit starts.
- Gently heat your favourite frying pan.
- Once it’s at temperature, throw in the butter. It should quietly sizzle and not smoke or go brown. If it does, turn it down, clean the pan and start again! Don’t burn the butter!
- Chuck the spears in the melted butter and gently sautée. Keep the spears moving so they don’t brown. Jiggle the pan or roll them around with a spoon or tongs.
- Give them between 5 to 10 minutes. You’ll judge this best yourself. It depends on your pan, the type of heat, the thickness of the spears. You want them to have a lovely rich green colour, but don’t let them overcook.
- Squeeze the lime over them while they’re still in the pan. Give them another jiggle and a swizzle.
- Tip the spears onto a lovely white serving dish, butter an’ juice an’ all.
- Sprinkle with cheese and crack some pepper over the top.
- Eat with your fingers.
- Wipe your chin when you’re done.