Sometimes nothing is quite as delicious as simply prepared fresh vegetables. I found these beautiful, succulent, tender beauties at my local green grocer. They were trimmed, cut in half lengthwise and sautéed in some light olive oil over medium high heat. Five minutes later they were tender-crisp and ready for the table. Just toss with a bit of fresh rosemary and you have a truly delightful dish that is perfect as a side or centerpiece for a vegetarian meal .
SAUTEED PURPLE ASPARAGUS (Serves 4)
1 lb. thick purple or green asparagus (about 15–20 fat stalks)
- 2 tbsp. olive oil
- ½ tsp. rosemary
- Trim or break the woody ends off the asparagus stalks. Slice the trimmed asparagus in half lengthwise.
- Warm the olive oil in a large pan over medium-high heat. Add the asparagus and rosemary. Sauté until crisp-tender, about 5 minutes. Test a few stalks with a fork to check the consistency: the fork should easily pierce the asparagus, but the flesh should still be firm. Serve warm.
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