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Trim the tough ends from the asparagus and discard.
Heat a few tablespoons of oil in a sauté pan.
When very hot, add the asparagus in batches, not overlapping.
Sauté, turning occasionally with tongs, until slightly golden and tender, but still maintaining a bit of bite -- about 5 minutes, depending on how thick the asparagus are.
Season with salt and pepper.
Arrange on a platter and serve.
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