Prep 5 mins
Cook 25 mins
Asparagus is the most under-used side dish veggie on the market, IMHO. These seasonings will bump it up for you significantly -- I get a LOT of compliments on this recipe from friends and family. The truth is, I use exactly these same seasonings on my Ospidillo Cafe Brussells Sprouts. Enjoy!
- 1 1⁄2 lbs fresh asparagus, trimmed
- 8 tablespoons butter (1 stick)
- 2 tablespoons fresh lemon juice
- 4 ounces chicken broth
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon Mrs. Dash seasoning mix
- 1⁄2 teaspoon seasoning salt
- 1 cup Velveeta cheese, melted (optional)
- malt vinegar (optional)
- Trim the Asparagus: You can do this by grabbing each end and snapping it -- it will break off the tough part. You keep the flower end for cooking and refrigerate/store the larger ends as a great ingredient for vegetable stock on some other occasion. If the asparagus is young enough and pencil-sized, you probably won't need to trim it at all.
- Clean the asparagus under cool, running water.
- In a large no-stick skillet, over medium heat, lay in the asparagus, melt the butter, add in the lemon juice, pour in the chicken stock, and pepper lightly with the ground white pepper. The seasoned salt and Mrs. Dash can also be added at this time.
- Bring to a boil, then reduce the heat to low, cover, and allow the asparagus to sautee for about 20-25 minutes until tender, moving it around with a fork once in awhile.
- At the table, some folks like some melted cheese (Velveeta or other good melting cheese) over the asparagus while others enjoy some malt vinegar (or just a little good-quality balsamic vinegar) on it. I like it plain.
- Serve hot.
This was awesome! I was cooking something else in the oven, otherwise, I would have roasted my spears. I did have to sub lemon-pepper for the juice/white pepper/Mrs Dash but it still turned out delicious! We like ours without cheese or vinegar so they were just served naked but, with the spices, nothing was missed. Thanks so much for posting!