Ingredients
Scale
- 1 bunch (around 1 pound) fresh asparagus spears, tough ends removed – See Tip below
- 1 tablespoon cooking oil (olive, canola, vegetable, avocado – all will work)
- Seasoned salt, to taste (I like Lowrys, Nature’s Seasons or Janey’s Original Krazy Mixed-Up)
Instructions
- Wash asparagus under cold running water and pat dry with paper towel.
- Remove tough ends. Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
- Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
- Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil.
- Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
- Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally, for an additional 2 to 3 minutes or until crisp-tender.
- Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.
- Category: side dishes, quick and easy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 53
- Sugar: 2.1 g
- Sodium: 79.8 mg
- Fat: 3.6 g
- Saturated Fat: 0.5 g
- Carbohydrates: 4.4 g
- Fiber: 2.4 g
- Protein: 2.5 g
- Cholesterol: 0 mg
