Simply boiled asparagus, then sautéed with oil and butter, are truly tasty.
Spring is the season when asparagus is abundant, including wild ones that grow spontaneously in fields, ideal especially for risottos, and cultivated ones which are more substantial. For this side dish, I used the cultivated ones because I prefer them as they remain intact during cooking, do not break, and are suitable for salads and side dishes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 9 oz asparagus
- as needed water
- as needed extra virgin olive oil
- as needed butter
- Grana Padano DOP (grated)
- as needed salt
Tools
- Pot
- Pan
Steps
First, clean the asparagus. Remove the tail of the asparagus, which is the toughest part. Wash in a bowl two or three times.
Fill a pot with enough water and immerse the asparagus when the water is boiling. Cook for about ten minutes.
Drain and meanwhile prepare the pan with two or three tablespoons of oil. Heat over the flame and add the asparagus to brown. Cover with a lid to avoid splashes.
Add a knob of butter and mix. Finally, add the grated Grana cheese, sauté in the pan like a great chef, and serve this delicious side dish of boiled asparagus sautéed in a pan with hot oil and butter, which I love very much. Also good at room temperature or cold.
Boiled Asparagus Sautéed with Oil and Butter
It is preferable to cook asparagus soon after purchasing, although they can be stored for two or three days.
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FAQ (Frequently Asked Questions)
How to cook asparagus?
We can cook asparagus in various ways; however, I find wild ones more suitable for risottos, while cultivated ones are more substantial for salads and side dishes.
