Sauteed Asparagus

Last summer Sumiko wrote about her spending parameters and mentioned that she doesn't spend more than $1 per pound for produce, which is what I typically follow as well.  This doesn't mean we eat only potatoes, onions, and other cheap produce.  Instead, we watch the grocery ads and buy produce when it's on sale.  This week, Safeway had asparagus on sale for 97 cents per pound - within her spending parameters.  While asparagus is usually well over our spending parameters, when it's on sale, we jump on it!

In a previous post, Sumiko wrote about her favorite ways to cook vegetables - sauteeing and roasting.  Since we had asparagus, we decided to sautee some for a family dinner last night. 

This recipe calls for lemon zest.  To zest a lemon, use a microplane (recommended) or the smallest holes on a cheese grater to scrape off the yellow portion of the peel.  You want to avoid getting down to the white pith, as it is bitter.  Only grate over each spot once.

Sauteed Asparagus
2 Tbsp vegetable or olive oil
1 bunch asparagus
Salt and pepper, to taste
1-2 tsp lemon zest
4 cloves garlic, minced

Heat oil in a large skillet over medium to medium-high heat. 

Meanwhile, wash asparagus and break off the cut ends of each spear.  The best way to do this is to snap the end of the aspargus and it will naturally break above the tough part.  Cut the spears into 2-inch pieces.

Place asparagus into oil.  Season with salt, pepper, and lemon zest.

Sautee until asparagus is crisp-tender.  Add garlic and cook an additional 1-2 minutes or until garlic is fragrant.  Remove from heat.