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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!

2 comments:

  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!

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

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