I sure do love me some asparagus. It’s such an easy and quick vegetable to cook I make it quite often as a side for dinner; and you can as well. Scratch the typical broccoli or baked potato or rice that you would normally have along with your steak or chicken or such and try asparagus instead.
Like any vegetable you get what you pay for when it comes to quality. I always go with organically grown asparagus myself. I don’t know if they’re better than conventionally grown asparagus or not, but they are what I prefer. The more important thing I have found though is to make sure that you get some nice thick asparagus. I try to find asparagus that are about the thickness of my pinky. They cook better and don’t become as flimsy when you’re working them in the pan.
There are a couple different ways that I make my asparagus.
First thing first you’ve got to clean and trim the asparagus. It’s not difficult at all. Just takes a quick trimming of the butt of the asparagus (not sure if that’s the technical term but that’s what I call them) and a rinse in cold water. Followed by a very thorough drying; well as dry as you can get them.
My favorite way is to cook asparagus is to cook it in the same pan I’ve just cooked a steak in. The asparagus tastes great coming out of a hot pan that the steak has already seasoned. As well as it much easier to prepare the asparagus since the pan is already seasoned; and you don’t have to dirty another pan.
Cooking the asparagus this way I first remove the the rosemary, thyme, and garlic from the pan. At least the big bits; I don’t concern myself getting every single bit out. A few minutes of tossing the asparagus in the hot pan is all it takes to achieve a juicy and favorable pan of asparagus to go alongside your steak.
The other way I prepare asparagus, which is plenty good in its own right, is to season the asparagus with rosemary, thyme, garlic, salt, and pepper. Then I cook it in a pan in olive oil and butter.
By cooking in this method I season the asparagus before it goes into the pan rather than letting the pan that I just cooked the steak in to season the asparagus.
Garlic & Herb Asparagus
Yield 2-4 servings
- 1 bundle of asparagus
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- Salt & pepper to taste
- Trim, rinse, and dry asparagus.
- Generously season asparagus with thyme, rosemary, and garlic if not using the remnants of cooking a steak.
- Season with salt & pepper.
- In a heavy bottom pan heat the butter and olive oil over medium high heat; again if not used the remnants of of a steak.
- Once the asparagus gets a nice char remove the pan from heat and allow the asparagus to finish cooking to a tenderness of your liking.
- Serve immediately.
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback and comments are always welcome and appreciated.
Have a blessed day,