Skillet Sautéed Asparagus

And that’s why they are the perfect “go to” vegetable, cooked in a little salted water, a quick sauté or grilled. The number of spears completely depends on the size.

If you are a fan or can only find the thick asparagus spears, adjust cooking time, and make sure the woody part of the ends are removed. The test for this is a clean snap of least ¼ or more of the spear.

Course Side Dish

Cuisine Mediterranean

Keyword Asparagus, Olive Oil

Ingredients

50 gr asparagus 1 CHO
½ tsp. olive oil 0 CHO
Salt and pepper 0 CHO

TOTAL CHO 1 CHO

Instructions

Trim woody ends of asparagus.
In a non-stick skillet, place asparagus in a single layer.
Drizzle olive oil and lightly salt and pepper asparagus.
Gently toss asparagus with the olive oil and turn stove top burner to medium high.
Sauté, occasionally moving asparagus around for 2 – 3 minutes.
Serve immediately