Sauteed Asparagus

Asparagus with butter and black pepper is a simple, elegant dish that highlights the fresh, earthy flavours of asparagus, perfect as a versatile side for any meal.

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Ingredients

Instructions

Trim the woody ends of the asparagus by bending each spear until it snaps at its natural breaking point, or cut off about 1-2 inches from the bottom.
1 bunch asparagus
Rinse the asparagus under cold water to remove any grit.
Bring a large pot of salted water to a boil.
Add the asparagus and cook for 2-3 minutes until bright green and just tender.
Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve the colour. Drain well.
In a large skillet, melt the butter over medium heat.
2 tbsp unsalted butter
Add the drained asparagus to the skillet and sauté for about 3-4 minutes until heated through and slightly crisp on the edges.
freshly ground black pepper, salt
Season with freshly ground black pepper and salt to taste.
Transfer the asparagus to a serving platter.

Notes

Pairing Suggestions:
- Main Courses: Grilled steak, chicken, lamb, or fish (such as salmon or sea bass).
- Sides: Creamy mashed potatoes or wild rice pilaf.
- Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio.

Nutrition