I’m always excited when asparagus arrives in the grocery stores and farmers market stalls in the spring. When I was a kid I thought that I hated asparagus, but I discovered a few years ago that asparagus is DELICIOUS and I just didn’t like the way my parents prepared it: boiled and served plain. Yeesh.

Fortunately, it’s easy to make delicious asparagus in about the same time that boiling it takes, and the end result will be both tastier and more nutritious – cooking vegetables in water leeches out vitamins. 

You will need:
  •1-2 bunches of asparagus
  •2 tablespoons butter
  •1 tablespoon olive oil
  •1-2 shallots, minced
  •1 tablespoon lemon juice
  •1 ½ teaspoons Dijon mustard
  •1-2 tablespoons chopped fresh dill or 1-2 tablespoons capers, drained

Begin by washing your asparagus, then snapping off the tough ends. Chop or snap each spear into 2” pieces.

In a skillet or sauté pan, melt the butter and heat the olive oil. When the fat is hot but not smoking, add the shallot and soften for about 1 minute.

Add the asparagus to the pan and stir. Cook over medium-high heat until the asparagus bright green and tender-crisp. Add the lemon juice and the mustard and stir. Cook for about 30 more seconds, then add the dill or capers and stir again. Serve immediately. 

To veganize, replace the butter with olive oil. 

 


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