Sautéed Asparagus

Sometimes the best tasting recipes are the simplest, and quite honestly I think Sautéed Asparagus is one of these great simplicities in life.  This is most definitely a recipe where a stalk or two may be missing by the time the rest are done, after all the chef has to ensure the quality right?

     Sautéed Asparagus:

     1 Bunch Fresh Asparagus

     2tsp Extra Virgin Olive Oil

     Salt & Pepper

Rinse your asparagus and break off the thicker, white end of the asparagus and discard – this may seem like a waste but it is bitter and tough and will not be worthy of eating. Heat up olive oil on a large skillet pan over medium heat.  Once the oil has heated up lay the asparagus in the pan, roll to coat in oil then sprinkle liberally with salt and pepper.  I like to stay at the stove while these are cooking and rotate with a spatula every 30 seconds so all sides get evenly cooked.  You will know it is done when the asparagus goes from a dull green to a vibrant green, a fork inserted in the center of the asparagus should still find a little bit of resistance to break through the skin but will then pass easily through the remainder of the stalk.