Description

Fresh asparagus sauteed in olive oil and butter.

Ingredients

1 bunch asparagus (About 1 pound) 2-4 tablespoons Extra Virgin Olive Oil 1-2 tablespoons unsalted butter Kosher salt taste Black pepper to taste

Instructions

In a heavy bottomed sautee pan, over medium heat add olive oil and butter. Once the butter has melted, add the asparagus spears and gently roll spears in the oil and butter until coated. Sprink a pinch or 2 of Kosher salt evenly over the spears and continue to saute for 2- 3 minutes, then sprinkle black pepper evenly over the spears and continue to saute till desired tenderness. For al dente, depending upon the thickness of the spares about 5-6 minutes. We like the spears to be just slightly more than a dente, so after 5-6 minutes I remove the pan from the heat and cover for another 5 minutes, then serve.

Serves

2 - 4

Additional Comments

When buying asparagus, the stalks should be plump and firm and the tips should be tightly closed.

Sauteed Asparagus