My hubby has an aversion to most things green, so I was excited that he said this was delicious! I have attempted cooking asparagus a few times but was never pleased with the results until now. One trick is not to cook it too long. It needs to be crisp tender so as not to peg my too-mushy-to-swallow meter.
1 bunch fresh asparagus
Extra light olive oil
1/2 t coarse sea salt, to taste
1/4 t Mrs. Dash Extra Spicy
1/4 t smoked paprika
1 t minced garlic (I used freeze dried)
2 T sliced almonds (I used oven roasted from the salad dressing aisle)
Rinse asparagus and trim off tough ends. Heat 2 T olive oil in stainless steel skillet (my preference) on medium heat and add asparagus and seasonings and garlic. Sauté for a few minutes, turning pieces with tongs. Drizzle in more olive oil if needed. Cover with lid, reduce heat to low, and simmer for a few minutes. Remove lid, increase heat to medium, and turn pieces several times as they sauté for a few more minutes. Sprinkle in sliced almonds and sauté about one more minute. Remove from heat and place asparagus on platter. With rubber spatula, scoop out the yummy stuff left in the skillet onto top of asparagus and serve.
Janice Powell 2014