Friday, December 16, 2011

Sauteed Asparagus

Asparagus has become my wife's favorite vegetable.  She likes it steamed, sauteed, and roasted.  About the only way she doesn't like it is boiled to a mush, but who does?  So this recipe is for her.

This recipe is very simple and be prepared in just a matter of minutes.  The asparagus is steamed lightly, then sauteed in olive oil with garlic and chili flakes.  The resulting dish pairs well with almost any regional cuisine (I've served it with Italian, French, and Asian dishes).  As for the asparagus itself, make sure to select smaller shoots as they are more tender and have a less woody flavor.

Sauteed Asparagus

1 lb asparagus
1/4 cup chicken stock
2 Tbsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
Kosher salt

Wash asparagus and trim away woody base ends.  Place asparagus and chicken stock in large skillet.  Bring to boil over medium high heat and cook until pan is almost dry.

Add oil, garlic, and pepper flakes to skillet.  Saute for 3-4 minutes, or until garlic is cooked and asparagus is lightly browned.  Season with salt to taste.  Serve immediately.

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