A light, crisp, fresh side to any meal. And it'll take you less than 8 minutes.
"Then you've never had it cooked correctly." - Me, responding to the voice in your head saying you don't like asparagus
Ingredients:
1 bundle of fresh asparagus
1 Tablespoon lemon juice
Salt
3 Tablespoons parmesan cheese
Preparation:
Wash asparagus and cut off the white or woody ends. Chop stalks into 1-inch sections, cut on a slant.
Cook & Serve:
Fill a medium-sized saucepan with water, lightly salted. Bring to boil. Put cut asparagus into water and boil for exactly 2 minutes. Drain and put in bowl. Stir in lemon juice and parmesan cheese (a shaker like you put on pizza works fine -- upgrade to shredded parmesan or shred it yourself on a grater).
A Little Backstory:
You see that middle picture? That's frozen asparagus vs. fresh. Some hearty frozen veggies are perfectly fine to cook with: corn, broccoli, peas, green beans. Not asparagus. If you're worried you'll have too much leftover from one cooked bunch, remember it makes an excellent ingredient for the next few days:
- Add it to scrambled eggs
- Mix with cooked penne pasta and goat cheese
- Throw it cold into a salad
- Toss with roasted carrots and cauliflower for a new vegetable side dish
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