Simply sautéed asparagus is a wonderful spring or summer side. It’s an easy way to cook and enjoy asparagus that’s perfect for cancer patients on a neutropenic diet as well as for anyone else... who looks forward to eating this delicious spring treat each year. Mixing white and green asparagus together is a treat although this dish is perfectly lovely with just green asparagus. One caveat is that if you’re mixing white and green together, white asparagus is often thicker stemmed than green, and if that’s the case you may want to split the white stems in half from tip to bottom before cutting into pieces. This will help both colors cook evenly.
Heat olive oil in a sauté pan over medium heat. Add shallots and sauté for about 2 minutes, until starting to soften.
Add white and green asparagus. Season with salt and pepper and cook for about 15 minutes, until the asparagus is soft and slightly brown.
Add lemon juice and serve.
Recipe by Ally Zeitz, Drexel Food Lab
White asparagus is essentially the same as green only it’s grown in the dark so that the chlorophyll doesn’t develop.
To remove the woody ends from the asparagus stems, just grab the stem at the bottom with one hand and with the other about 2/3 the way down from the bud end, gently snap the woody bottom ends off. This will ensure that the asparagus breaks at the point where they are tender so that you can eat the whole thing.