Sauteed Asparagus

When I was a kid, Mom frequently boiled vegetables to cook them. But now, Mom regularly sautes fresh vegetables such as asparagus, Brussels sprouts or broccoli. So, many Saturday nights at Mom's now include freshly sauteed vegetables. The younger nieces and nephews are not that interested in the veggies at all, but the older nieces and nephews are starting to like these veggies.

For this batch, I found purple and green asparagus at the farmer's market. Frozen asparagus works just fine, too. The recipe here is simple and can be modified in many ways. There is no need to add any seasoning, but if you like, you could add just about any seasoning. When I made this batch, I used paprika and oregano. If you use fresh garlic, add it to the olive oil for a minute or so before adding the asparagus.

Sauteed Asparagus 

• Aspargus
• olive oil
• seasoning, if desired

Wash the asparagus. Trim each stalk and cut into about two-inch segments. Add the olive oil to a  large skillet and heat over medium-low heat. Add asparagus and seasoning. Saute, while occasionally stirring, for about 10 to 15 minutes, until tender. Enjoy!