Here are instructions on how to cook asparagus in pan. These recipes are simple and can be prepared without too much hassle.
Basic Asparagus Dish
The ingredients are black pepper, juice of half a lemon, 1/2 tsp. salt, 2 tbsp. olive oil, 3 cloves garlic and a pound of asparagus.
Bend the asparagus spears ends until they snap. Throw the stem ends away. Chop the spears into two inch chunks. Mince three garlic pieces. Heat the olive oil in the frying pan. Throw in the garlic. Cook for 30 seconds at medium heat. Put in the 1/2 tsp. salt and asparagus.
After cooking for 3 minutes with continuous stirring, the spears will become green. Check one of the spears if it is tender. When studying how to cook asparagus in pan, keep that in mind. Turn off the heat and toss in the lemon juice.
Asparagus with Garlic
The ingredients are 1 pound fresh asparagus spears, trimmed, 3 cloves garlic, minced, 1/4 teaspoon ground black pepper, 1 teaspoon coarse salt, 2 tablespoons olive oil and 1/4 cup butter.
Begin by melting the butter at medium-high heat on a pan. Stir in the pepper, salt and olive oil. Add the garlic in and cook for a minute. Don’t let it turn brown. Put the asparagus in and cook for another ten minutes.
Asparagus with Onions
The ingredients are salt, 1/4 cup sliced onion, 1 pound asparagus, trimmed and a tbsp of butter. You can alter the amounts though.
Melt the butter in a frying pan. Add the asparagus. Cook until it is firm but green. That will take about 4 minutes. Add tablespoon butter. Stir it in along with the onion. Top with some salt. Keep stirring and cooking until the onion browns a bit. This will last 5 minutes.
Asparagus is a vegetable known for its crispiness. However, the texture only becomes apparent if cooked properly. It can be quite delicious when served with other treats or on its own. It is also a good source of nutrition. It has plenty of vitamins A and C and B6. In addition, it also has potassium, folic and fiber.
If you are still learning how to cook asparagus in pan, be patient. It may take a while to get that texture right. But eventually you will get it. It is simply a matter of gaining enough experience. You can read all you want, but nothing beats actual cooking.