Skillet Asparagus

Asparagus, like most vegetables, is especially succulent when roasted. The slight charring accentuates the flavor.

I often cook asparagus on a cookie sheet in the toaster oven, but the other day I didn't feel like that much heat in the kitchen, so I turned to my trusty cast iron fry pan instead.

Best asparagus ever!

Skillet Asparagus
1 tbsp butter
1 bunch asparagus (about 3/4 lb)
salt and pepper

Wash the asparagus and break off the tough bottom sections. Dry it by rolling it in a clean cotton kitchen towel.

Select a cast iron skillet that will hold all the asparagus in a single layer and that you can cover with a lid. Warm it over medium heat. Add the butter and let it melt. Place the asparagus in the skillet in one layer. Cover and cook until tender-crisp, about 5-7 minutes depending on the size and age of your asparagus.

Remove the cover, raise the heat a little, and keep cooking, shaking the pan occasionally, until the asparagus is lightly browned, another 3-4 minutes.

Serve immediately. Serves 2.