I am constantly glad to eat asparagus, a portion of my preferred approaches to appreciate it incorporate barbecued asparagus foil parcels and chicken asparagus pan sear. This sauteed asparagus is a straightforward yet fulfilling approach to get your veggies in with insignificant exertion!
We eat a considerable lot of broccoli right now, when I'm hoping to change it up a piece in the green veggie office, I go to asparagus. Asparagus is solid and promptly accessible the greater part of the year. The best part is that my children joyfully eat it! This sauteed asparagus is a simple method to get a tasty vegetable on the supper table in the blink of an eye by any means.
The base of asparagus stalks will in general be intense and woody, and isn't that lovely to eat. The most ideal approach to make sense of where to trim your asparagus is to take a stalk and twist it. Any place the stalk snaps is the place the delicate part begins and the extreme part closes. From that point, you can arrange all your asparagus stalks and trim the base off in a similar spot as where your unique bit of asparagus snapped down the middle. For this formula, you'll need to cut your asparagus stalks into 1-2 inch measured pieces.
- 3 tablespoons butter
- 1 lb asparagus stalks trimmed and cut into 1-2 inch pieces
- 2 teaspoons minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons chopped parsley can also use green onions or fresh dill
- Melt the butter in a large pan over medium high heat.
- Add the asparagus and cook for 3-4 minutes or until just tender.
- Stir in the garlic, Italian seasoning, salt and pepper. Cook for 1-2 more minutes, stirring constantly.
- Sprinkle with parsley, then serve.
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