The Basics - Sauteed Asparagus
Sauteed is my favorite way to eat asparagus - as opposed to steamed, boiled or even grilled. This way of cooking asparagus gives a very thin almost crispy layer to the skin of the asparagus, without making it mushy. Sauteed with a little olive oil and my trusted cajun spices makes asparagus the highlight of any dinner.
"Tony Chachere's Original Creole Seasoning" is the cajun spice mix that I use - it is available at Kroger and many other larger grocery stores).
I also used "Tony Chachere's" for:
I picked my asparagus from my garden but the amount that I used is equivalent to a bunch of asparagus that you would buy in the store. Soak the asparagus in water for about 10 - 15 minutes (especially if you have sandy soil) and then snap the ends off as described in this post: "Preparing Asparagus". Drain and pat the asparagus dry. In a large frying pan - saute the asparagus in 2 tablespoons of olive oil over medium high heat. Sprinkle the spices on top of the asparagus - to taste (If you don't like cajun then just use garlic salt or sea salt). Continue sauteeing for about 10 to 15 minutes or until desired color & texture is achieved (I prefer my asparagus a little "al dente").
Serve immediately and ENJOY!
This spring I have been roasting asparagus. Rub in a little olive oil, sprinkle with salt and pepper and bake in a shallow pan for 20 minutes at 425-450. Super easy, and we love it.ReplyDelete
My husband would love the addition of your Creole seasoning. He loves everything spicy!
Thank you so much for the wonderful tip! - Sounds delicious and easy!Delete