Although Parmesan Roasted Asparagus is one of my favorite side dishes. There are times when I want to try it a different way.
Sauteed Asparagus is a tasty alternative. Both recipes are easy to make with simple ingredients.
DISCLAIMER (NOT SPONSORED)
I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used to make this delicious recipe. All comments are my own.
Ingredients: Salt, coarse ground black pepper, olive oil and one lemon. Asparagus and Parmesan cheese are not pictured.
According to Wikipedia.org, the scientific name for asparagus is Asparagus officinalis. It is a perennial flowering plant species in the genus Asparagus. The young shoots are used as a spring vegetable.
Tip: Cut off ends (pictured) of fresh asparagus and discard. Then, cut the asparagus into 2″ (or smaller) pieces to use in this recipe.
SALT TIP
Use coarse kosher salt or regular table salt in Sautéed Asparagus.
PREP TIP
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized, use each ingredient and complete each step. Nothing is overlooked.
Make notes of omitted ingredients, favorite substitutions and creative twists. The notes will be helpful the next time you make the recipe.
SERVING SUGGESTION: Serve Sautéed Asparagus topped with Parmesan cheese (grated, shaved or shredded) and garnished with lemon wedges.
Enjoy!
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
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