Skip any fussy blanching and saute your asparagus instead.
Simply Recipes / Mihaela Kozaric Sebrek
As soon as asparagus comes into season, I cant help myself.
I buy it constantly and think of all the ways to use it for family dinners.
Simply Recipes / Mihaela Kozaric Sebrek
It is the quintessential spring vegetable.
It was simple, perfect for pairing with a main dish, and was never met with complaints.
But my steam-saute method is much easier and only needs one pan.
Simply Recipes / Mihaela Kozaric Sebrek
The asparagus stays crisp, tender, and vibrant without the need for blanching.
The butter and soy sauce coats every piece in a rich, savory glaze.
I love this recipe because it requires minimal ingredients, comes together in minutes, and is endlessly versatile.
Simply Recipes / Mihaela Kozaric Sebrek
Cut the asparagus into 1/2-inch pieces, keeping the tips whole and separating them from the stems.
Heat the olive oil in a large (10 to 12-inch) skillet over medium heat.
If it still feels hard, replace the lid and continue to steam for 30 more seconds.
Taste and adjust with a pinch of salt, if needed, and serve.
Leftovers keep well in an airtight container in the fridge for 3 to 5 days.
To reheat, warm in a pan over medium heat until heated through.
Avoid overcooking, as the asparagus can become too soft and lose its color.
Alternatively, enjoy it cold tossed into a salad or mixed into agrain bowl.
