Asparagus is a delicious and versatile spring vegetable, which can be cooked many different ways or simply eaten raw. A favorite way to enjoy asparagus is this recipe for sautéed asparagus with toasted pine nuts.
- 1 pound fresh asparagus trimmed (see notes) cut into 2" pieces
- 2-3 tablespoons pine nuts
- 2 teaspoons olive oil
- 1-2 cloves chopped garlic
- Salt and pepper to taste
Toast the pine nuts in a dry medium skillet over medium heat, watch closely so they don’t burn. Remove from skillet when lightly golden and fragrant, set aside.
Return the skillet to medium high heat and add olive oil. When oil is hot add garlic, cook for one minute then add the asparagus and reduce the heat to medium.
Sautee for 8-12 minutes, stirring occasionally so the garlic doesn't burn.
Remove the asparagus to serving plate and season with salt and pepper. Top the asparagus with the toasted pine nuts. Serve warm or at room temperature.
Preparing your asparagus:
To remove any tough portion at the bottom of the stalk, simply grasp the stalk at the end and in the middle, and bend the stalk until it snaps.
Discard the tough ends or save them for flavoring stock or water for cooking pasta.
More simple cooking methods:
The simplest way to cook asparagus is to steam the spears for 5 to 10 minutes, and then season with a little salt and pepper. Another classic is to roast the trimmed spears until tender in a 425 degree oven for about 10 minutes.
However you choose to cook asparagus, just be sure not to overcook it!