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Ingredients
- Asparagus
- water
- olive oil
- salt
Details
Preparation
Step 1
Steamed:
Pour 1 inch water into a 12" skillet with a tight-fitting lid, then insert a collapsible steamer basket. Bring the water to a boil over medium-high heat. Add the trimmed asparagus, cover and steam until fork-tender, 4-6 minutes (depending on thickness). Sprinkle with salt before serving.
Roasted:
Heat oven to 425 degrees F. On a rimmed baking sheet toss trimmed asparagus with 1 Tbsp olive oil and 1/4 tsp. salt and pepper. Roast until tender - about 8-10 minutes (depending on thickness).
Grilled:
Heat outdoor grill or indoor grill pan. In a large bowl toss trimmed asparagus with 1 Tbsp olive oil and 1/4 tsp. salt and pepper. Place spears flat across the grill top in the opposite direction of the grids. Grill 3 minutes. Using tongs rotate spears and cook until tender, 2-3 minutes longer.
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