Yummy Asparagus Recipe

So, I have a thing for asparagus. And so does my husband. We LOVE it. When we first discovered our common love for this green veggie, we tried a lot of different ways cooking it. A few times it ended up in the trash because we completely destroyed it. But after several tries, we have our new go-to recipe.

(I don't have any pictures. You know what asparagus looks like, right?)

What you need:

*Asparagus. I buy the 3lb bag at Sams. But you can get however much you need from wherever you want! But just an FYI: At Ralphs (in Southern California) it is 4.99/pound. Whoa! I can get a 3lb bag at Sams for under 4 bucks!

*Minced garlic. I buy the glass jar of already minced garlic. It is cheaper and saves me the hassle of using my garlic press. I hate that thing!

*Coconut Oil. I bought mine from Trader Joe's for 5 bucks. It lasts a while, too...

*Salt and pepper

Here's the how to:

1. Wash your asparagus. I don't take a ton of time doing this because I figure the heat will cook off all of the yuck stuff. Hopefully I am right.

2. Snap those suckers! Just grab the end and snap. I usually snap off about 2 inches. Just look at it and you can tell where it is thick and gross looking. Also, snapping it will be effortless. That's how you know you hit the spot.

3. Heat 2 tablespoons of coconut oil over medium-high heat. Ok, so here's the deal: Coconut oil has a coconut taste. Who would have thought!? We like that taste a lot. If you aren't too much of a coconut type of person, either use olive oil instead or just use a tiny bit of coconut oil.

4. Add your garlic. This all depends on how much garlic you like. We looooove it so I add 2 heaping tablespoons. Yumm-o!

5. After you sauté your garlic for a minute, add your asparagus. Make sure you stir it around and get some of that garlic on the asparagus. Add some salt and pepper.

6. Add one cup of water. This is for a 3lb bag. If you are using less, add less water.  You can also use chicken broth. Totally up to you. We use water, but we have used the broth before. It isn't much difference in taste for us.

7. Cover with a tight lid and lower your heat to medium-low. If you are wanting really tender asparagus (that's how we like it) you need to cook (covered) for 25-30 minutes. If it looks like it is burning up the water really fast, lower your heat. Every stove is different! If you want a crispier asparagus, about 15 minutes is good. Just keep an eye on it, checking every 5 minutes or so.

And that is it! Yummy, yummy asparagus. I can taste it now!


Lenci