Asparagus perfect for spring
By Stephanie Witt Sedgwick
Special to The Washington Post
I'm a huge fan of asparagus, especially in the spring and early summer, when I can buy locally grown varieties at farmers markets. Like many vegetable-loving cooks, I'm always on the lookout for ways to enhance the flavor of vegetables without using calorie-laden dressings.
Grilling adds a smoky flavor to asparagus, but it's all too easy to burn the spears. Roasting intensifies the taste but sacrifices some of the brightness. So here's the simple method I borrowed from restaurant kitchens: Parcook the spears, then quickly saute them in a small amount of olive oil. With a quick sprinkling of salt and pepper, it's done. I knew I'd come up with a winner when my husband asked what I had done to make the asparagus taste so good.
MAKE AHEAD: The asparagus can be parcooked 1 to 2 hours in advance; refrigerate, then saute just before serving.
RESTAURANT-STYLE ASPARAGUS
Fill a large, shallow pan with 1 or 2 inches of water. Bring to a boil over medium-high heat. Have ready a clean, dry dish towel.
Add the 1/4 teaspoon of salt and the asparagus, making sure there is enough water to cover the vegetables. Cook just until tender: 4 to 5 minutes for thin spears, 6 to 10 minutes for thicker spears. Use tongs to transfer the asparagus to the towel; pat dry.
Use just enough of the oil to coat the bottom of a large skillet and heat over medium-high heat.
If desired, cut the asparagus on the diagonal into 2-inch pieces before sauteing.
When the oil is hot, add the cooked asparagus spears and saute for 3 to 4 minutes, turning them as needed, until they start to brown a little. Season with salt and pepper to taste; serve hot.
Serves 4.
NUTRITION Per serving: 33 calories, 2 g protein, 4 g carbohydrates, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 148 mg sodium, 2 g dietary fiber, 2 g sugar
