The local asparagus won't arrive for a couple of weeks but there's no avoiding the temptation of the first asparagus from the supermarket.
These quick-cooked asparagus 'noodles' were absolutely delicious. I used a vegetable peeler to 'noodle-ize' fat spears of asparagus, then cooked them in nothing more than butter -- a splash of lemon juice might be nice too. SO simple. SO good.
~ more ways to cook asparagus~
Time to table: Maybe 15 minutes
1 1/2 pounds fresh asparagus (fat spears are best)
1 tablespoon butter
Splash of lemon juice (if you like)
Salt & pepper to taste
Snap woody ends off asparagus and discard. Slice off the tips and if you like, save for something else. With a vegetable peeler, slice lengthwise along each spear, creating a 'noodle'. Reserve the first and last mostly-skin noodles for something else. Heat the butter in a non-stick skillet on MEDIUM til shimmery. Add the asparagus noodles and stir to coat with fat. Let cook, stirring occasionally, til soft and buttery. If cooking the tips, add about halfway through the cooking time. Season to taste and serve immediately.
This recipe is best for 'fat' spears of asparagus since there's a higher proportion of flesh:skin.
The first and the last noodles were 'too much skin' and so next time, I'd save them and maybe the tips for something else, perhaps a raw asparagus salad.
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