Easy Asparagus

This summer I used asparagus because its elegant to use and pretty and if you mix in 1 bunch of white with a bunch or 2 of green it’s awesome. I cook it different ways depending on the client of what it is for. If its for kids or older people I may blanch it ahead, this is done by placing it in boiling water for for 88 seconds,straining and then placing it in an ice bath to cool completely before reserving it for service. However the right way and more flavorful way is to just saute in lightly. If the asparagus spears are thick, do not hesitate to cut them in half. Heat up a pan add a some olive oil and some irish butter, some diced shallots if you wish and just saute the spears on medium heat. For a little liquid I like to add good chicken stock or vegetable stock,finish with butter salt and pepper. Thats it, I know some chefs add a little lemon, but for me that would depend on the entree. There you have it, bon appetit.