Asparagus! And A-to-Z Challenge!

I’m signed up for the A-to-Z blog challenge – working my way through the alphabet one letter a day for the month of April (with a rest on Sundays). Considering my last post was in December, this will be a REAL challenge!

But fortunately, I had asparagus in the fridge, which has inspired my theme for the month: simple-to-prepare foods. Hopefully mostly healthy.

My favorite way to cook asparagus is to break off the woody ends, then slice diagonally and saute in olive oil. Simple. I used to use butter, but it burns unless you keep a close eye on it, and olive oil is a little more forgiving, not to mention a healthier fat.

Extra, but still simple things you can do:

(1) Saute up a package of presliced mushrooms. I usually saute them first, put them into a bowl, then saute the asparagus and add the mushroom pack in.

(2) Add a splash of white wine. This is especially good with the mushrooms. I’ve started buying the  4-pack of individual bottles (187 ml each) for cooking.