Sunday, March 11, 2012

Asparagus Season

I know it's barely asparagus season, but since we are having an early spring and all... I couldn't help myself from sauteeing up this delicious lunch.

I chose relatively mature asparagus with resilient stalks and cut them up into bite-size pieces. Then I heated some butter in a pan, added the asparagus, chopped basil, a little salt and pepper, and finally some whole grape tomatoes. Garnished with parmesan. The key is to cook the asparagus until it is tender, but still leaving enough crunch to keep the texture interesting and satisfying. Asparagus and butter is divine, but olive oil could work too.

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