Spring Asparagus

I'm so happy the season has tuned! Finally we get to see some green again. Summer fruit and veggies will start tasting better and the green of romaine hearts creep closer to the root. I can't wait to sink my teeth into them all!  

But today, it's all about asparagus. 

While it can be enjoyed all year, asparagus can get quite boring if you don't know what to do with it. Luckily for you, you're reading this! (Haha.) 

There are a million ways to serve up these delicious spears, but this one final step in most preparations will set your soul ablaze. Yes, I actually mean it. So instead of talking about it, let's be about this business.

Gather these goodies:

1 bunch of asparagus spears

1 TBS of olive oil, ghee or other oil

1 tsp of seasoning or salt & pepper

1/2 lemon, to juice later

1 minced garlic clove (optional) 

Directions: 

Trim your asparagus.

To do this take one spear and gently bend until it naturally snaps. This should occur somewhere near the bottom. Following, lay that spear next to the others and cut down the rest to the same size. Boom! You're a professional.

Heat your oil in a medium sauté pan, big enough for your spears to lay flat, to medium high heat. Add your garlic and sauté for 1-2 minutes before adding your asparagus. Continue moving your garlic around the pan so it doesn't burn. 

Add asparagus and continue cooking for 6-7 minutes for thicker spears and 4-5 minutes for the thinner ones. You want it with a little bite to it and not limp like a wet noodle. Lower heat and continue cooking for 1 minute.

This next step will make all the difference:

While everything is still in the pan, juice your lemon over the asparagus, stir and serve immediately. And I mean IMMEDIATELY! This is where your skills of timely cooking will come into play.

Enjoy, enjoy, enjoy!