Skillet asparagus
Instructions:
- Snap off and discard the tough ends of the asparagus. Cut the spears into bitesized
lengths.
- Heat the oil in a large, heavy skillet (preferably cast-iron) over medium heat. Add the asparagus and stir to coat. Cook, stirring often, until the asparagus is quite tender and browned in spots, 15 to 25 minutes. Sprinkle with salt and serve warm or at room temperature.
- What else works? You can replace some or all of the asparagus with fiddleheads, the newly emerged, tender, tightly furled shoots of the edible ostrich fern. Fiddleheads got their name because their coiled shape looks like the scroll of a fiddle. Fiddleheads should be no larger than a half dollar. Rub off the scaly green or brown chaff. Cook them in boiling, salted water for 20 seconds and immediately transfer into a bowl of ice water to stop the cooking and set the color. Drain and pat dry. Cook in the hot oil over medium heat, stirring often, until barely tender, about 5 minutes. Season with salt and pepper and serve warm. You can use fiddleheads in other recipes that call for young asparagus.