Asparagus My Way!
My traditional chef schooling in Europe had me peeling asparagus, then tying them in neat bundles and finally steaming them. The crowning glory was of course, Hollandaise Sauce. Please do not get me wrong, this is a classic version. However, if you choose young asparagus with tender stalks you can eliminate the peeling process, and save the Hollandaise for your non-dieting days. Here is fresh spring asparagus my way - asparagus never tasted so good!
1 pound fresh, thin stalked asparagus
2 tbsp. unsalted butter
Sea salt to taste
Fresh ground pepper
1. Melt the butter in a non stick pan, add the asparagus, shake the pan to coat the asparagus with the butter.
2. Turn the heat to medium high and fry the asparagus until they are cooked. Be careful not to overcook them.
3. Season with sea salt and ground pepper.