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Ingredients:

3 tablespoons olive oil
1 pound asparagus spears
salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

1 Trim off the base of the asparagus at the point where the stem turns from white to green. Cut the asparagus into 2-inch lengths.

2 In a large skillet, heat the oil over medium heat. Add the asparagus and salt and pepper to taste. Cook 5 minutes, stirring often, or until the asparagus are lightly browned.

3 Cover the pan and cook 2 minutes more or until the asparagus are just tender. Stir in the parsley and serve immediately.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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