A delicious side dish that you can serve along with potatoes, couscous, pasta or risotto, all sorts really. Sautéing the asparagus gives you bright, tender spears, as opposed to depressing overcooked limp ones. Eating overcooked asparagus will leave you feeling despondent and crestfallen, who on earth wants that? Well, perhaps that’s a little excessive, but it could happen, so why risk it.
Yield; Four servings(46kcal per serving) Cook time; 10 minutes
- 250g(9oz) asparagus tips
- One tablespoon of non-dairy margarine
- Two cloves of garlic, minced
- Salt and black pepper to taste
- In a frying pan over a medium high heat, melt the margarine. Once melted add the garlic and cook for one minute
- Add the asparagus, sprinkle over a pinch of salt and pepper, cook for 10 minutes
- Once cooked, serve immediately
I’m obviously keeping things really simple with this, but when asparagus is in season you don’t need to do much to bring out the best in it. If you’ve ever had bitter or sour asparagus, it was likely overcooked. So why not give a go this way and see if you like it better.