Spring is nearly here and our grocery store had asparagus bunches for $.79 last week which means, it's for sure asparagus season.When something is in season, it's not coming from the other side of the world and stores cannot move it fast enough to keep up with the heavy supply.
This is our go to preparation these days (it works equally well for fresh green beans and Brussels sprouts too.)
First, rinse your asparagus and break the woody stem portion off each stalk (you can do this by just bending toward the bottom of the stalk. It will break naturally at the appropriate line. Discard the ends and save the top flowered portion.)
If your stalks are huge like these were, use a knife to splay each down the center to create smaller pieces, they'll cook much faster. If your stalks are thinner (which usually means they are more flavorful!) no need to cut them down. Throw the asparagus in a fry pan on the stove. Add some olive oil, salt and pepper. Turn the heat to medium.
After a few minutes throw in some slivered almonds and stir. After a few more minutes, thrown in some mustard and stir again. Grab a piece and taste! Taste perfect? You're done - throw in some shredded Parmesan cheese. Too chewy? Give it another minute or so to cook and then add your parm.
Serve on the side of anything and enjoy this super short but awesome asparagus season.
