Fresh Asparagus, Simply Done
Asparagus doesn’t just have one act! It can be boiled, steamed, grilled, roasted, shaved, sautéed and more. Try the options below to find your favorite. We are partial to grilled.
Fresh Asparagus, Simply Done
Asparagus doesn’t just have one act! It can be boiled, steamed, grilled, roasted, shaved, sautéed and more. Try the options below to find your favorite. We are partial to grilled.
Ingredients
What You Need:
- 1 bunch locally grown asparagus ends trimmed and discarded
- Sigona's Fresh Press extra virgin olive oil such as California Arbosana (see note)
- Salt and pepper to taste
Instructions
- Grilled Asparagus: Heat a grill pan over medium-high heat. Brush asparagus with olive oil and season with salt and pepper, to taste. Grill on both sides until just cooked through (about medium-done) and brown char/grill marks appear, about 2 to 3 minutes on each side.
- Boiled Asparagus: In a large skillet, bring about 2 inches of salted water to a boil. Add asparagus to the pot in one layer and cook until tender-crisp, about 4 to 5 minutes depending on the thickness of the spears. Drain. Transfer to a serving platter and drizzle with olive oil. Sprinkle with salt and pepper.
- Skillet Asparagus: Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, lay asparagus in the skillet and gently shake to coat all stalks evenly in oil. Cover and cook about 5 to 8 minutes, gently shaking skillet from time to time so make sure all sides of the stalks cook evenly. Asparagus should be bright green and crisp, yet tender, when done. Sprinkle with salt and pepper.
- Steamed Asparagus: Place the asparagus in a steamer basket over boiling water. Cover and steam about 3 minutes or until the spears are bright green and tender, yet crisp. Transfer to a serving platter and drizzle with olive oil. Sprinkle with salt and pepper.
Tried this recipe?Let us know how it was!
