Spring is here and so is the bounty of fresh asparagus. Always choose tightly closed tips. Thick or thin is merely a matter of taste, keeping in mind that the larger, thicker stems are more likely to require peeling than their thinner counterparts.
To prepare asparagus for cooking you must first snap the root end, it will naturally break where the tender begins and tough ends. Bear in mind to hold it at the root end and not in the center before you snap it. Sounds crazy, but this simple preparation heightens the flavour and cooks it in minutes.
3 tbsp. unsalted butter
1 pound fresh asparagus
sea salt to taste
freshly ground Tellicherry pepper
Melt the butter in a large skillet, add the asparagus, sea salt and pepper. Turn the heat to high and pan fry the asparagus for about 4-5 minutes, or until they begin to brown. Do not overcook.
Quick Asparagus Appetizer
Steam 12 medium asparagus spears, refresh in cold water and blot dry. Cut 6 slices of Italian prosciutto in half, lay it on your work surface, lightly smear a bit of honey mustard over. Lay the asparagus spear on one end and roll up encasing the spear. Chill until serving.