Serves: 5
Total Calories: 24
Cut all bottoms of the asparagus off, where the asparagus naturally breaks.
With a potato peeler, peel the off-shoots on the bottom half of the asparagus, and any portion of the asparagus that looks light in color.
In a plastic baggie, add the asparagus, oil, and salt. Shake it up gently until the asparagus is covered.
Place into a hot cast iron skillet and saute until it’s beginning to brown, but the asparagus remains vibrant.
Place back in baggie, pour the vinegar over the top, and immediately place the baggie into a bowl of cold water to shock the asparagus.
Shake it, open the baggie, and let it relax for five minutes prior to serving.
This Sauteed Asparagus recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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