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:

Sweet Potato Cajun Fry

& for

Cajun Kale Potatoes

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!