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Sauteed asparagus

February 27, 2012

Fellow bloggers,

SPRING IS UPON US!

That means my favorite vegetables are coming to the local markets. And THAT means fresher and cheaper produce. Screw Argentinian strawberries and Mexican spinach!

Since it’s the beginning of the season, many of the leafy greens still haven’t poked out of the frosty winter soil. However, asparagus has been poking up absolutely everywhere! In the last week, I probably consumed about 5 pounds of asparagus. Not purchased all at once, of course, since asparagus only lasts a few days at most in the fridge.

This is my favorite recipe because I don’t have to waste electricity making asparagus in the oven, and the stove method is a lot shorter than roasting too. I am also able to experiment with a lot more flavors, since whatever I saute initially in my cooking fat will flavor the asparagus along with the fat. That beats squirting and shaking stuff all over the baking pan and hoping that most of it ends up on the individual spears.

Quick nutritional highlights per 100g raw: 4g carbs, 2g fiber, 2g protein. 750 IU Vitamin A (15%), 40mcg Vitamin K (50%), 50mcg folate (13%), and 2g iron (12%).

Ingredients
1 lb fresh asparagus
1 large shallot
2 Tbsp cooking fat; butter is my favorite
1 small lemon or lime’s worth of juice, about 2 Tbsp
salt to taste, about 1/2 tsp

Directions
(1) Thinly slice shallot. Add cooking fat to the pan and begin cooking the shallot as it heats up.
(2) Meanwhile, take the bunch of asparagus and line up the bottom portions on a cutting board. Cut the stems of the asparagus off, or at least so that the stems at the bottom no longer look very dry and are not very hard to chop off. Then cut asparagus into 2″ pieces. The asparagus tips should be at the very least 2″ long.
(3) When shallot is almost brown, add the bottom asparagus stems into the pan, leaving the tip pieces alone. Evenly coat the stems with cooking fat and cover, turning heat to medium, and cooking for 3-5 minutes, until the stems look more brightly colored.
(4) Add the asparagus tip pieces and mix well into the rest of the pan. Cover and cook another 3 minutes.
(5) Add salt and the citrus juice onto the asparagus pieces and incorporate well before turning off the heat. Let sit for a few minutes and serve warm or cold.

Enjoy!

Dai Dai

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