Asparagus sautéed with butter and breadcrumbs.
Asparagus in a pan is a dish (or side dish) that is really simple to prepare but very tasty.
Let's see how to prepare it.
Ingredients:
– fresh asparagus
– salt
– extra virgin olive oil
– butter
– breadcrumbs
Preparation:
First we have to boil the asparagus in salted water, about fifteen minutes, depending on the desired softness. There are those who like them crunchy and those, like me, who like them decidedly soft. Remember: the softer they are, the more part you can eat.
Once the softness is as desired (just pierce the white part with a fork to determine the degree) turn off the heat and start preparing the pan.
In a large pan we put some olive oil and a knob of butter. As soon as the butter melts and everything starts to sizzle, add a handful of breadcrumbs; you have to manage the quantity yourself: if you add too much it will become a bad mush (and to fix this you can add a little cooking water).
Immediately after the bread, add the asparagus and cook everything for a minute, trying to flavor all the individual vegetables, and the dish is ready.
My mom likes to eat them with a couple of fried eggs; I like them like this!
How do you like to prepare and eat them?
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This is a nice photo of the finished dish:
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
The term asparagus or asparagio (from the Greek aspharagos, which is from the Persian asparag, meaning shoot) can designate both the entire plant and the shoots of the plant Asparagus officinalis L. It belongs to the Liliaceae family, a monocotyledonous angiosperm. Asparagus has particular diuretic properties [unsourced], is appreciated by gourmets and has a thousand-year history behind it.
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