Start by trimming the woody ends off the asparagus spears. Just bend the spear gently until the end snaps off. Don't try to save time by cutting the ends off all at once with a knife, this will leave you with woody ends on some of the spears and wasted yummy parts on others.
Melt about a tablespoon of butter in a pan
over medium high heat. Add trimmed asparagus spears and cook, turning
often, for about 8 minutes until bright green and tender crisp.
To make it extra awesome: use garlic butter and top with toasted sesame seeds. Yummmm.
To make it extra awesome: use garlic butter and top with toasted sesame seeds. Yummmm.
Method 2: Oven Roasted Asparagus
Place trimmed asparagus spears on a single layer on a cookie sheet or baking tray. Drizzle with some olive oil and a sprinkle of kosher salt. Bake at 325 degrees for about 12 minutes or until fork tender but not too soft. Turn once or twice during cooking.
Method 3: Grilled Asparagus (my favourite!)
Place the trimmed spears on a large piece of tinfoil and drizzle with olive oil and a sprinkle of kosher salt. Fold the tinfoil closed tightly around the asparagus and place on barbecue over medium high heat for 10 to 15 minutes. Serve with steak. That last part is optional.
Easy, right? Enjoy this decadent springtime vegetable and let me know how it turns out!








