Sautéed Asparagus In Ghee. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Sauteed Asparagus Sautéing is a specific cooking technique that involves cooking the ingredients quickly in a small amount of fat or oil at a very high temperature. The word sauté comes from the french for to "jump" and refers to the action of the way that food seem ready to jump out of the pan due to the high temperature.
Wash the asparagus well and snap off the tough ends. Slice across the spears once, cutting them in half. Heat a shallow saucepan and put in the ghee, mustard seeds, cumin seeds, and cayenne. You can cook Sautéed Asparagus In Ghee using 3 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Sautéed Asparagus In Ghee
- Prepare 1 bunch of Asparagus.
- It’s 3/4 tsp of Ghee.
- You need 1 of Garlic salt.
Let the seeds pop then add the asparagus and salt. Rinse asparagus and chop off the ends of them so they fit in your pan. Melt ghee (preferably in stainless steel stir-fry pan) on low heat. Place asparagus in pan with melted ghee.
Sautéed Asparagus In Ghee instructions
- Rinse asparagus and chop off the ends of them so they fit in your pan.
- Melt ghee (preferably in stainless steel stir-fry pan) on low heat.
- Place asparagus in pan with melted ghee.
- Sprinkle with garlic salt. Stir..
- Add a little more garlic salt. Stir again.
- Let sit for 2-3 mins and stir again.
- Repeat step 6 until asparagus is softened and can be poked through with a fork.
- Serve and eat relatively quickly, otherwise asparagus become kinda rubbery..
A quick & easy sauteed asparagus recipe with butter, garlic & shredded Parmesan cheese. Keep reading to learn more about the health benefits of asparagus and why you should eat it with a healthy fat. Toss in asparagus and kosher salt. If made correctly, you will simply drizzle a bit of olive oil in a pan, add a little butter, saute the asparagus until crisp tender, and add the garlic at the very end after lowering the heat. This is a simple,delicious and classic method of preparing many vegetables in addition to asparagus, worthy of five stars if prepared with the necessary.