There are a few dishes that we make over and over again. We enjoy them so much, they become a staple. And when you make the same thing every time, there is no need to follow a “recipe” – you just know what to do.
For us, a side of vegetables accompanies almost every dinner we make. Our three favorites “in the rotation” are broccoli, zucchini (especially when we grow our own in the summer) and asparagus. When we don’t want to think about what’s for dinner, we pick a protein and add one of these vegetables or a salad on the side. Done and done.
So I’m sharing our version of asparagus. The way we make it when we’re on auto-pilot. It’s lightly seasoned and sautéed in olive oil. Easy, simple, delicious.
- 1 bunch of Asparagus, 6-8 stalks per person
- Seasoned Salt (we use Lawry’s)
- Garlic Powder
- Fresh cracked pepper
Here’s what I did:
Wash the asparagus and snap or cut off the woody bottoms of each stalk. Heat the olive oil in a sauté pan over medium heat. When the pan is hot, add the asparagus. Season the vegetables with seasoned salt, garlic powder and fresh cracked pepper. Cook the asparagus to your desired doneness. We like our stalks with a little body left in them, so we usually leave the asparagus on for about 10 minutes.
That’s it! A healthy, spiced up side dish vegetable.
A few notes, FYI:
Try grilled asparagus too. Coat the asparagus in the olive oil and season with the spices before it hits the grill.