-
1
Heat the oil and wine in a wide skillet.
-
2
Add the bell peppers, squash, and asparagus, and saute over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes.
-
3
Season with salt and pepper, and serve.
-
4
Now that the seasons for fresh produce have been stretched by imports, its not quite as much of a thrill to see the first asparagus of early spring.
-
5
A pity, since I once considered the arrival of asparagus to the market as much an awaited sign of spring as forsythia and robins.
-
6
Still, I like to stick with vegetables that are in season by buying locally.
-
7
Freshly picked, slender asparagus is more agreeable to my eyes and palate than thick, stringy imported winter asparagus.
-
8
Spring asparagus needs to have only about half an inch trimmed off the bottom of the stalks; scraping is unnecessary when the stalks are slender.
-
9
Asparagus makes a good side dish, simply steamed, with a tiny bit of nonhydrogenated margarine or whipped butter added.
-
10
Microwave cooking yields good results; place the stalks in a small casserole dish with just enough water to keep them moist.
-
11
Cover and cook until tender-crisp to your liking.
-
12
How long this takes depends on the quantity and quality of the asparagus, so test often and serve right away.
-
13
Another great way to prepare slender asparagus is to cut it into 2- to 3-inch lengths and saute it in olive oil with minced garlic.
-
14
Calories: 73
-
15
Total Fat: 4g
-
16
Protein: 1g
-
17
Carbohydrate: 5g
-
18
Cholesterol: 0mg
-
19
Sodium: 5mg
