Thursday, May 31, 2012

Snappy Fast Fresh Asparagus

Ah, when asparagus is in season I want it to come to my plate every night! It's easy enough to make quickly in several ways. Simmer in a skillet with an inch or so of water for about 10 minutes, drain, and roll around in the skillet with a spray of Pam and a shake or two of oregano or thyme or tarragon to finish it off. Or there are a few other good methods, if you do it right, and you won't be surprised when I say roasting or grilling. The trick to getting it right is just in the timing.
Pam spray or lightly oil a large pan so the asparagus will lay flat in one layer.

Sprinkle of salt and pepper and any of the above herbs, if you like. Now pop them into a 350 oven and watch it! I would check back in about 10 minutes and shake the pan to roll them around a little. If they're skinny stalks they'll may already be done. You're just looking for them to be tender enough to cut with a fork, not beginning to shrivel or they will be on the way to chewy and ready to throw out instead of eat. This is the same guideline for grilling. Asparagus does best on the grill wrapped in aluminum foil with some holes poked into the pack to let a little smokey flavor in but keep the moisture from going out. Don't leave them on the grill long, same rule for checking as above, depending on how hot your grill is. Taste test. If you close your eyes involuntarily, they're ready.

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