Snap-‘n-Peel Sautéed Asparagus
Try my snap-‘n-peel method for the tastiest asparagus…it’s the secret to creating tender asparagus bottoms. My mom taught me this simple trick! Most people love the asparagus tips, but in my family we love the tender bottoms best. Try Snap-‘n-Peel Sautéed Asparagus and see if your family agrees!
Jump to RecipeAsparagus Preparation
Snap or cut off asparagus ends as shown above. I prefer the snap-off method.
Once the bottoms are snapped off, peel the bottom 1″-2″. This is the secret to creating tender asparagus bottoms.
Steaming the Asparagus
Fill a pan with some cold tap water – the amount will vary based on the size pan you are using but the goal is to have some of the asparagus covered but not submerged as shown in the photo above. Once the water comes to a full simmer, carefully add the asparagus (use tongs to rotate asparagus in the pan so that each gets slightly submerged). Cook for 5 minutes for medium size asparagus, less time for very thin asparagus and longer for fatter asparagus. No need to clean the pan once the asparagus are cooked. You will be using it later to sauté the asparagus.
Drain asparagus and run cold tap water over them to cool them down. Put ice cubes on top to quicken the cool down process – this stops the cooking and helps to maintain the vibrant green color of the asparagus.
Cooking the Asparagus
Before sautéing, dry the asparagus with paper towels.
Preheat the sauté pan with 1 tablespoon of olive oil. When oil is hot, add the asparagus. The asparagus are already cooked so they will only be in the pan long enough to get heated through. Using tongs, gently toss the asparagus to coat them with the oil and once heated, around 2 minutes, season with salt and pepper.
Snap-‘n-Peel Sautéed Asparagus
Transfer to a platter. Garnish as desired.
Snap-‘n-Peel Sautéed Asparagus
Ingredients
- 1 bunch of asparagus (green or purple) approx. 20, medium-sized stalks that are bright colored, firm, and have tips that are closed.
- 1 tablespoon olive oil more if needed
- kosher salt and pepper to taste
- lemon slice for garnish
Instructions
- Bring water to a simmer in a medium or large pan.
- While waiting for the water to simmer, snap or cut off bottom ends of the asparagus.
- Then peel the bottom 2 inches of each stalk.
- Once water is at a full simmer, gently put the asparagus in the pan.
- Cook uncovered for 5 minutes.
- Transfer asparagus to a colander or plate and run cold water over them for a minute. Then put ice cubes on top, approx. 8-10 cubes, to stop the cooking and lock-in the bright, green color.
- Set aside asparagus until ready to serve.
- Before serving, dry the asparagus with paper or linen towels.
- Heat the same pan on medium-high heat with olive oil and once heated add the asparagus.
- Using tongs, mix the asparagus to thoroughly coat in the olive oil.
- Let heat for 1-2 minutes. (Asparagus are already cooked. This process is to re-heat them.)
- Season with salt and pepper.
- Transfer to a platter and garnish as desired.
Notes
Recipe was developed by my mother and she is the one who taught me the trick of peeling the bottoms of the asparagus. Thx Mom 🙂
If you like this recipe, you may also like these other GFchow recipes. Asparagus and Radishes with Fresh Herbs, Super Simple Steamed Broccoli, and Sautéed Broccolini with Caramelized Leeks.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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