Asparagus is often referred to as a delicacy and can be enjoyed as fresh steamed asparagus with grilled steaks and grill pork tenderloins. Asparagus comes in a variety of colors such as green, white and purple. When purchasing asparagus, look for them to be displayed standing up in shallow water. The stems should be moist and firm.
1 Cup (16 tbs)
Thoroughly rinse fresh asparagus in cold water leaving the bottom rubber band on. Asparagus can be sandy or gritty, so important to carefully rinse.
On a cutting board, cut the bottom 2-3 inches off the asparagus. Keeping the rubber band on helps to keep the ends from flying all over the place when you cut them off.
In a deep skillet, pour in one cup water and bring to a boil.
Place the asparagus in the skillet - spread out all in the same direction.
Place a few pats of butter over the shoots. Sprinkle a dash of Sea Salt and Tony’s Creole Seasoning. Lower the heat to medium-low (#3 or #4).