Food on Friday: Stovetop asparagus

I like asparagus but I’d never had great success cooking it at home except with the pre-packed ‘microwave in the bag’ option. Steaming made it bitter, and sautéing never cooked it through consistently. Thanks to a pre-portioned package of asparagus, mushrooms, and onions from Trader Joe’s, I figured out that you can cook asparagus on the stove if you add a little bit of another vegetable that gives off water while it cooks. Basically you steam everything a little first with the lid on, and then sauté for the rest of the time.

Stovetop Asparagus

1 bunch asparagus, washed, woody bits broken off, and chopped into thirds
1 cup total of sliced onion and/or mushrooms

Heat a non-stick skillet to medium with a tablespoon of olive oil. Add the veggies in an even layer, cover, and cook for 3-5 minutes or until the asparagus is bright green. Uncover, add salt and pepper, and turn up the heat to medium-high. Sauté for 5-ish minutes until the asparagus is a little caramelized on each side, turning often to keep everything from burning.


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