Fresh asparagus is a delicious addition to any meal. This recipe is easy to do and always enjoyable. I love to dip my asparagus ends into mayonnaise (using fingers), although all of the suggestions below are great! Try the one with sautéed mushrooms.

Before we get into the recipe, I would like to give you an important tip about cooking Asparagus. Asparagus is always best when left a little crisp, however, they should not be so crispy that they snap when you bite them. Avoid cooking asparagus to the point that they are limp and mushy. Yuk!

Okay, here’s the recipe:

4 SERVINGS

- 1-1/2 pounds asparagus, trimmed and peeled
- 1/4 teaspoon salt
- Store-bought or homemade hollandaise sauce, mayonnaise or other sauce of your choice

1. Lay asparagus in skillet large enough that asparagus won’t be crowded.

2. Cover asparagus with water and add salt.

3. Cover skillet and turn bring to a soft boil, cooking the asparagus until the thick part of the stalks can be pierced without resistance (around 3 minutes).

4. Place the asparagus on a serving platter and enjoy with the dipping sauce of your choice:

-Browned butter
-Olive oil (especially extra virgin) with a little garlic salt
-Mayonnaise
-Hollandaise sauce
-Lemon juice
-Mushrooms sautéed in olive oil with white wine and minced garlic and a touch of salt to your taste

You can just pour the sautéed mushrooms on top of the asparagus. Delicious!

This is one simple-to-prepare vegetable that you asparagus lovers are sure to savor.

Enjoy!

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