Skip to main content
SIMPLE SAUTEED ASPARAGUS

 My brother taught me how to cook asparagus like this.  I almost always use this recipe because it's simple, quick and delicious.

 Ingredients:

 Asparagus
Minced Garlic
Butter
Salt
Pepper

 Instructions:

 1. Melt butter in a pan.  Add minced garlic (approx 1 tbsp).

2. Add trimmed & cleaned asparagus.  To trim, take each spear in hand and place gentle pressure on the end (about 1/3 way up).  Let the spear decide where it wants to break.


3. Saute on medium high heat about five minutes.  You will know it's done when it's bright green.  Serve immediately.  It's still good if it sits, it just looks more wilted and the bright green goes away.


SIMPLE, yet DELICIOUS!

Comments

Post a Comment

Popular posts from this blog

PEANUT BUTTER RICE KRISPIE BARS My mother always put peanut butter into her Rice Krispie bars. When I made them when I was older I had to guess each time how much.  I finally figured out what worked and wrote it down so it wasn't a guessing game. People compliment me on these all the time when I bring them places.  They are not as cloyingly sweet as some Rice Krispie bars can be.  First, I always use the original Kellogg's Rice Krispie bar recipe, never a generic version.  The other versions tend to have the same amount of marshmallows, more butter,  but less rice krispies making them sweeter (to me, anyway).  I don't care what brand of rice krispies I use, I buy whatever is cheapest, but it has to be the original Kellogg recipe.  Second, I always add the peanut butter. They are just so much better that way! Because of the peanut butter, when I bring them places, I always tell people there is peanut butter in them (or label them) because people don't expect p
Post a Comment
Read more
HOMEMADE BAKED MAC & CHEESE Was craving Homemade Baked Mac & Cheese, so adapted it from this recipe:  https://www.handletheheat.com/ultimate-macaroni-and-cheese/#wprm-recipe-container-26387 Ingredients: 1 lb elbow macaroni 1 quart Half & Half 9 tbsp butter, divided (6 tbsp for roux and 3 tbsp for breadcrumbs) 1/2 cup flour 2 cups shredded Mozzarella 2 cups shredded Sharp Cheddar 2 cups shredded Gruyere (Morning Sun from Burnett Dairy in WI) 2 cups shredded Monterey Jack (Dill & Garlic Herb from Burnett Dairy in WI) 1 cup grated Parmesan Romano 1/3 cup sour cream 2 tbsp Dijon mustard 1 cup panko breadcrumbs 1/4 cup beef broth (optional) 1 small onion, diced 1 tbsp diced garlic Salt Pepper Garlic salt Garlic & Onion powder Nature's Seasoning Smoked Paprika Preheat oven to 375°.  Spray 9x13 pan with cooking spray. 1. Cook pasta in salted water for 5 minutes (or until al dente). Drain (don't rinse).  S
Post a Comment
Read more
FIRE CRACKERS I got the recipe from here:  http://www.food.com/recipe/fire-crackers-423316 1 lb unsalted saltine crackers (4 sleeves) 1 cup canola oil 1 (1 oz) package ranch dressing mix 2 tbsp crushed red pepper flakes 1/2 teaspoon garlic powder Line crackers on ends (like dominoes) in an air-tight container. In a small bowl, mix oil, dressing mix, peppers and garlic powder.  Stir until ingredients are well mixed.  Continue to stir to prevent the peppers from settling on the bottom of the bowl. Spoon mixture over crackers, like drizzling icing on a cake. Close lid tightly and flip the container over every 5 minutes for 20 minutes.  Lightly shake back and forth to make sure all the crackers are coated.  Store in a Ziploc bag.  Will keep for about a week. Pretty tasty!  Jaqi & Jesse like them too!
Post a Comment
Read more