One difference between regular American eating and locavore eating is the seasonality of ingredients. Some ingredients are only available fresh during a couple of months of the year.
For example, I love asparagus! It’s the best part about spring cuisine, in my opinion, usually available in late April and May. I like it in green salads, pasta salads, steamed with various sauces, in souffles, and many other ways. However, my ultimate favorite way of fixing asparagus is also probably the easiest.
When fresh asparagus is pan seared correctly, it will be delightfully crunchy on the outside and creamy soft on the inside. Searing also brings out a nutty flavor in the asparagus spears that makes my mouth water even as I write this.
Enough talk. Let’s get down to business:
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- Cook Time:
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Heat a skillet over medium high heat and melt the butter. When the pan is very hot, add the whole asparagus. To sear well, each stalk needs to be in contact with the pan, so only add as much asparagus that will fit in one layer. You will probably need to cook the asparagus in a couple of batches unless you have a very wide pan. Sprinkle a little salt on top
Sear the asparagus for 4 minutes on one side. Don’t move it while it sears. Turn each stalk to the other side and sear for another 4 minutes. The asparagus should blister a little from the heat when it’s cooked enough on each side.
Seared Asparagus goes well with many other foods and can be served for breakfast, lunch or dinner. You might want to try it with Golden Potato Cheese Casserole.
Terra Organica, Flora and Cornwall, Bellingham