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Asparaus Recipe

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This recipe for Asparaus is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
! bunch asparagus. If the stems are more than ⅓ inch thick, they must be peeled.*
1 T olive oil
1 T butter
Choose from:
grated parmesan cheese
fresh minced ginger
garlic
chili slices
oyster sauce
shiitake mushrooms
shrimp
Directions:
Directions:
Break off tough bottom part of spear.
Pan-sear the spears in the olive oil and butter about 6 minutes in a hot pan until firm cooked and to get a little color on them.
Add your flavoring or spices of choice.
Serve immediately.
Personal Notes:
Personal Notes:
Look for stalks that are firm and smooth from top to bottom, with tight, un-feathery tips.
If the stems are larger than ⅓ inch they must be peeled.
If it strikes you as wasteful to lose those peels, gather them up along with the tough bottoms you have broken off and simmer them in chicken or vegetable broth to make a clear and flavorful asparagus soup.
Asparagus should be stored stem down in ice or a bit of water or in a zip-lock plastic bag with damp paper towel wrapped around the bottoms of the stems.

 

 

 

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