Growing up, I was never a huge fan of asparagus. It always seemed to look and smell funny to me.
And then, of course, there is the whole “it changes the way your pee smells” thing.
That was enough for me to pass on it at the dinner table…
But then I got older, and a bit wiser.
And I also got slammed with a ton of food intolerances, taking away the safety net of my favorite vegetables.
I needed to expand my horizons, and quickly. Or I was going to be eating the same two foods on a daily basis.
Since The Hubster loved asparagus, I figured it was worth a try.
Even if I didn’t love it, it certainly wouldn’t go to waste.
Turns out, I loved it.
In small doses at first.
But now. Now, I crave the stuff. I look forward to it coming into season every spring. And finding new ways to whip it up.
This, while not a new way to whip it up, is an old stand-by. Probably not fancy enough to call a recipe, but delicious enough to make it worth posting.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 bunch asparagus
- 1-2 tbs olive oil
- salt and pepper to taste
- Wash asparagus and snap tough ends off. You can also use a vegetable peeler and shave off the ends, if you prefer.
- Place in a skillet.
- Drizzle with olive oil.
- Season to taste with salt and pepper.
- Sautee of medium-high heat until bright green; about 5-7 minutes depending on thickness.
- Serve hot with your favorite main dish!
Dairy Free, Nightshade Free, Wheat Free, Gluten Free, Soy Free, Egg Free, Corn Free.
PS—I’ve been working hard to schedule out posts for when the baby really does come. Which may or may not have happened at this point. I will be making an announcement on the blog when we are back home, but you can always check out Facebook, Instagram, and Twitter to see if there have been any updates.