Monday, March 12, 2012

Perfect Asparagus

This post is for all of you Mothers out there that cannot get their child to eat their vegetables. Growing up I hated Asparagus or anything that resembled a vegetable. I am not going to claim that your kids will now eat Asparagus. But ... there is hope. Now my diet is made up of 75% vegetables. I love them. The trick? I love fresh produce. Sprouts Farmers Market is my friend. I found I don't care for canned vegetables unless they are pickled. I like them crisp. That was the trick for me. Cooking them al dente with herbs and garlic and yes... olive oil or butter. So if you cook your veggies mushy... give al dente a try. Instead of going for the can, grab a fresh bushel. It doesn't take much time and it can make all the difference. 
I need you to understand that for us, this truly is the Perfect Asparagus. I made it several times until I got the time and taste down perfectly. I refused to post it until everyone agreed it was spot on. I even got the thumbs up from one of Taylor's friends who does not eat any vegetables. I told her to try a bite. She did, and then said "YUM!" and she ate the rest of it. Try making it this way and see what you think. 
Perfect Asparagus
2 tablespoons butter 
1 tablespoon olive oil 
1 bunch fresh asparagus 
4 cloves of garlic, chopped 
salt and pepper to taste 
Melt the butter with the olive oil in a large skillet over medium-high heat. Add the garlic and asparagus spears, salt and pepper to taste preference. 
Cover and cook for 5 minutes, stirring twice to make sure it is evenly cooked, or until asparagus is hot but still crispy. This in my opinion is how asparagus should be served. Al Dente. If you like it mushy.. cook for 5 more minutes. 
Here is what my family thought of it:
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