I feel like I’m cheating by posting this, but it is so delicious and simple that I make it all the time. Leftovers work great in a salad or chopped up small in Willa’s lunch. This is a core recipe from my kitchen and an easy veggie side dish that you’ll enjoy making and eating.
1 bunch of fresh asparagus (I recommend doubling the recipe so you’ll have leftovers)
1 tbs olive oil
pinch of salt
double pinch of black pepper
- Rinse the asparagus in the sink. I always use a vegetable cleaner. I’m annoying.
- While holding the middle of the stalk, gently bend the thick end until the stalk snaps. Discard the ends or save to make a vegetable stock.
- Toss asparagus with olive oil, salt and pepper, throw in a grill pan or regular skillet on medium high heat for about 6 minutes, tossing occasionally. You want the asparagus to have texture and crunch with a few toasty sections on the outside. You can also do this in the oven at 350 degrees or on the grill over medium flame for about 5 minutes.
- Try not to eat it all before dinner hits the table.