Try this super flavorful asparagus recipe that’s quick and easy. A printable copy of this recipe can be found at http://www.myfoodchannel.com/asparagus-recipe/
Give this recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/

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Asparagus Recipe:

ingredients:
1½ lb. ASPARAGUS
1 small LEMON (zest and juice)
2 Tbsp OLIVE OIL
½ tsp FENNEL SEEDS
½ tsp MUSTARD SEEDS
3-4 cloves GARLIC (or more…go for it, dude)
1 inch GINGER (which should end up being between 1-2 Tbsp thinly sliced)
SALT and PEPPER to taste

When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that has a wrinkled skin, or tips that are wet and greasy looking. Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don’t fall apart while cooking. Heat olive oil on medium heat in a skillet. When oil is hot, add mustard and fennel seeds and stir for 20-30 seconds–not long at all. Add garlic and ginger–a lot of ginger; I use about 1 inch, thinly sliced–about the size of a fish scale. Stir skillet 1 minute, lower heat if necessary.
Stir in asparagus. Add salt and pepper to taste. I like my asparagus to retain a bit of crunch–who likes mushy asparagus?–so this dish doesn’t take long to cook. Saute for about 4 minutes and the dish will be done. From the time you add the seeds to completion, the cooking time will only be about 5 minutes–of course you can extend the cooking time if YOU DO like softer asparagus (crazy!)–but everybody likes what they like, so namaste, man. About a minute before the dish is done, add the lemon zest. When the asparagus is crunchy or soft the way you like it, and you’re ready to get it off the heat, add the lemon juice, stir, and serve.
It’s a great dish and a perfect side for a nice steak (or whatever).
Give it a try and let me know what you think, and bon appétit!

The great music is “Porch Swing Days” (slower version) by Kevin MacLeod and is used with permission and licensed under a CC Attribution 3.0. http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100715.
For more Kevin MacLeod check out his website at http://incompetech.com/music/royalty-free/

Shot with a Canon 60D dslr and a Canon 50mm f/1.8 lens

source

44 COMMENTS

  1. Good video recording! Right here at Y&S FOOD! we adore to run across this style of content. We produce Travel & Food shows as well, across the globe, so we are habitually looking to get inspirations and also ideas. Thank You.

  2. cooking is fun… I'm gonna try it now… thank you for sharing your wisdom of cooking truly it is a blessing To everyone… God bless you chef… Buck

  3. tried this yesterday and it was delicious. I might have put too much zest, but other than that, it was really tasty. would recommend.

  4. Was that a Teflon pan i saw there? Did you know Teflon has the carcinogen perfluorooctanoic acid. If you have a pet bird in your house and fire up a teflon pan, it kills the bird. I got rid of mine, I only use caste iron and stainless steel.

  5. my dad has a a heart enlargement it is a disease wherein your heart is larger than its original size.
    I'll cook this for him because asparagus is a natural treatment. Thanks a lot!!

  6. This has been a huge hit with my family! I needed a great recipe for asparagus. My sister-in-law would make it once in awhile and I would dread it. It was always mushy and tasteless and really hard to eat with any kind of dignity. Thanks Buck! I love all your stuff.

  7. This has been a huge hit with my family! I needed a great recipe for asparagus. My sister-in-law would make it once in awhile and I would dread it. It was always mushy and tasteless and really hard to eat with any kind of dignity. Thanks Buck! I love all your stuff.

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