How to Cook Asparagus in a Pan

Hi, I'm Tim Schweitzer from the local

cook

ing show and today I'm going to show you a quick and easy

asparagus

recipe. Here we go first, we've got our beautiful bunch of local

asparagus

here and what we're going to do first is 'We're going to cut the woody stems off our asparagus just like that, we're going to leave the rubber band on this junk, now we're going to get in here with our frying pan. over high heat, heat it very quickly and let's go. go ahead and add our extra virgin olive oil, there we are going to move it, you want to cover the entire surface of your pan, now you know when your olive oil is heating up, when the viscosity is ripe, you will see it move around the The panel begins to loosen up and you know we're getting ready to add our garlic so I've got some crushed garlic here and we're just going to do a tablespoon once our pan heats up see where the oil starts to come off the edge.

Come on, we're getting there, so let's add a heaping tablespoon of garlic and you start hearing that sizzle up there. Come on, we don't want to burn the garlic, but we do want it to look good and. golden releases all that flavor here we go while it heats up we're going to add some crushed black pepper lower the pan our garlic gets a little hot you can take it off the heat take it out and turn it over I'll cool down lower, return to the right temperature, add as much black pepper as you want. I prefer a lot, so I'll stay here and this smells really good.

Turn up the heat a little. we're going to bring this back up to temperature here we're ready to add our asparagus there we go our asparagus goes I'm going to cool our pan here we go you want your asparagus to be completely covered and stuck in there. Right here, with the asparagus sizzling, now we're going to add a big pinch of salt, quite generous, now you don't want to oversalt the asparagus, but you definitely want to have a fair amount in there, so we're going to let it sit. for about two minutes and let the asparagus

cook

so often just give the asparagus a turn so the heat doesn't want to burn the garlic now the trick with asparagus is you don't want to overcook it don't you.

I want it dark brown, it's not going to look good, it's not going to present well, we definitely want to keep some of the integrity while softening the stem a little bit. This looks wonderful now, about halfway through, add some crushed red pepper and some spice. according to your preference, although if you don't like spicy things, don't add the pepper and we are cooking well. We are almost there. Some people like to add a little water to steam the asparagus a little. My preference. it's white wine vinegar, it gives almost a pickling flavor to the asparagus with a little bit of tang, little zip, there we go, we're just going to have a splash of that in there, just a little bit, don't overdo it, let it sit for about a minute more. coated with all that vinegar, the vinegar also helps retain the green color of the asparagus and, uh, you're not going to dull them, that's also another plus, you can smell the vinegar coming out, oh yeah, look how the asparagus is starting to fade. what you're looking for, don't overdo it, that's right where you want them, so let's go ahead and take this off the heat one more time, turn off the heat, let's throw a plate in there. and we're going to show you what it looks like now, this goes great with chicken, fish and just about anything, you know, put your main dish on there, just grab a big handful of asparagus and put it on your plate, and oh well.

That's right, there you have it, a quick, simple and easy asparagus dish that you can impress your friends with and you will love it. Remember to visit our website www.localcookingshow.org, follow us on Facebook, Twitter, all links are below, thank you very much. Thank you very much for watching our video and join us next time