Thursday, April 26, 2012

The Basics - Sauteed Asparagus

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:
& 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!


  1. 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.

    My husband would love the addition of your Creole seasoning. He loves everything spicy!

    1. Thank you so much for the wonderful tip! - Sounds delicious and easy!


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