• Asparagus8
• Water2–3 tbsp
• ★Saltto taste

1. 1

   Trim the cut ends off the asparagus, then use a peeler to remove the skin from the lower half of each spear. For this recipe, cut each spear in half.

2. 2

   Gently bend the lower (root) end of each spear with your hands — it will naturally snap at the point where the tough part begins. Remove and discard the tough bottom pieces.

3. 3

   Add 2–3 tbsp of water to a frying pan and place the lower halves of the asparagus in the center. Once the water comes to a boil and bubbles appear, reduce the heat and add the tip halves.

4. 4

   Sprinkle the ★ salt evenly over the asparagus, then place the lid on tightly. Cook over medium to medium-high heat for 1 minute.

5. 5

   After 1 minute, the asparagus should be tender yet still have a slight bite. Use the amount of remaining water as a guide — there should be little to no water left in the pan.

6. 6

   Enjoy the natural flavor of the asparagus on its own, or serve as a side dish alongside your main.

7. 7

   Adjust the cooking time as needed depending on the size of your frying pan and the length and thickness of your asparagus.

8. 8

   For medium-sized asparagus (about 3 spears per bunch), 2 tbsp of water and 1.5 minutes of cooking is a good guideline.

9. 9

   2 tbsp of water is sufficient for thin to medium asparagus, but adjust the amount and cooking time based on thickness and quantity.

10. 10

    If adding a sauce, be mindful of the salt quantity and adjust the overall seasoning to taste.

For slightly thin asparagus, 2 tbsp of water is enough. For thick or extra-thick spears, extend the cooking time slightly, and add about 1 extra tbsp of water if needed. If using a waterless (anhydrous) pot, about 1 tbsp of water should be sufficient.

• Calories11 kcal
• Protein1.3 g
• Fat0.1 g
• Carbs1.7 g
• Sodium0.2 g