I am so lucky when it comes to my daughters trying new foods. Since they were little, I’ve installed the “try it you might like it” and “you will try one bite” methods. Most of the time it’s worked like a charm. One thing that completely took me by surprise last Summer was their absolute love of asparagus. I make pickled asparagus every Spring, but I don’t count that as all kids love basically anything that’s been pickled. But when I cooked some up for supper one night, the girls went crazy. On average, I will make a 1lb. bunch with supper twice a week (while it’s in season) and it will be the first thing gone from the table.
Try this easy method with your kids. It will make the heads so soft and tender, yet leave the stalks a little crisp, like a green bean. Enjoy, and Happy Spring!
What you will need:
a 4quart pot
a grill pan or skillet
1 bunch of asparagus, trim ends up about an inch or two. (The general rule is cut it where it won’t bend.)
2 Tbsp. salt (I use sea salt)
2 Tbsp. Extra Virgin Olive Oil
1tsp garlic salt or 2 garlic cloves finely chopped
In pot,bring water to a boil and add in 2Tbsp salt. Toss in the asparagus spears for 3 minutes. Using tongs, pull from water. In a grill pan or skillet, add in 2Tbsp. Olive oil over medium heat. Sautee for 5-8 minutes; using your tongs to rotate often. Sprinkle with a little garlic salt (or finely chopped garlic) and freshly ground black pepper. Pull from pan and plate up.
*I prefer to use fresh garlic. Some kids refuse to eat garlic, which is when I substitute the garlic salt for flavoring. Remember, you blanched the asparagus in salt water, so they have been slightly salted already.