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Asparagus – Long May It Rein

July 10, 2012

I LOVE Asparagus, it is among my favorite vegetables and might some day supplant spinach as my most favorite. I can pretty much eat it any way you can make it, sometimes even raw but it has to be really fresh for that. Today, I sautéed it in Olivio (switched to Olivio Light today and can’t tell much difference) and crushed garlic with a little Mural of Flavor and wow was it good. I like asparagus so much that the steak I grilled with it I considered a side dish, isn’t that messed up? Anyway my wife will only eat it once a week so it will be relegated to lunchtime treat status for the rest of the week. Next week though I might post some of my more experimental recipes with it.

 

Anyway, chop the asparagus in half (leaving really just a little more than the tips) and melt some Olivio in a pan. Take some crushed garlic, a little black pepper and stir that up into the Olivio as it melts. Once it is all mixed together and appropriately melted add in your asparagus tips. Sauté it until the tips are tender but still have a little snap to them. It is delicious. The grilled steak was just grilled steak, seasoned with basil, garlic and thyme, seared on both sides then covered and grilled until done. It was a quick and tasty dinner.

 

 

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