I am now completely convinced this is the best way to cut asparagus and cook it!
Ingredients
- bunch of asparagus – when I made this we only had 3 stalks left from Tshering’s garden, but this recipe I hope is for a bunch as we would buy
- bunch of green onions
- 1 tablespoon vegetable oil ( you might need more, but it is nice not to use too much)
- salt
Recipe
- Wash and dry the asparagus. Break off the tough end. Slice the asparagus lengthwise from the tip down through the stems. If thin just in 1/2. If thicker then 1/4s. Then cut the lengths into thirds. So, now you have thin, lengthwise pieces about 2 1/2″ long.
- Trim the green onions to use only the whites and very light green parts. Again slice lengthwise like the asparagus. At this point you hope the size of the two – asparagus and onions – are about the same.
- Heat the oil med-high.
- Saute the onions for 2 minutes.
- Add asparagus and salt and saute 2 minutes. Again do not over salt.
That’s it. It is a lovely way to make asparagus!