Saveur

Photo: James Baigrie

The gentle sautéing of asparagus in oil caramelizes the vegetable, intensifying the flavor.

1 lb. fresh asparagus
2 tbsp. vegetable oil

1. Prepare asparagus by holding bottom half of each spear with both hands and gently bending it until it snaps where it naturally breaks, separating tough fibrous end from tender part (see Prepping Asparagus). Discard ends. Cut asparagus into 2" pieces.

2. Heat oil in a large skillet over medium-low heat. Add asparagus and cook, stirring often, until browned, 15–30 minutes.

This article was first published in Saveur in Issue #50