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asparagus sauté

Serves: 4 Prep Time: 15 minutes

Ingredients

  • 3 Tablespoons of Bertolli Classico Olive Oil
  • 1 Bunch of fresh asparagus
  • 1 Tablespoon minced garlic
  • 3 Tablespoons of Parmesan cheese
  • Salt & Pepper (to taste)
  • Bertolli Balsamic Vinegar of Modena for finishing – optional

Directions

  1. Rinse asparagus spears & pat dry. Remove tough ends with a sharp knife if necessary.
  2. Heat Bertolli Classico Olive Oil in a skillet over medium-high heat. Add the garlic & asparagus spears, cook for 10 minutes, stirring occasionally, or until asparagus is tender.
  3. Sprinkle with Parmesan cheese and salt & pepper to taste. Drizzle with Bertolli Balsamic Vinegar of Modena for a final touch.

Tips

If you like your asparagus well done, reduce heat and cook an additional 10 min.

  • 3 Tablespoons of Bertolli Classico Olive Oil
  • 1 Bunch of fresh asparagus
  • 1 Tablespoon minced garlic
  • 3 Tablespoons of Parmesan cheese
  • Salt & Pepper (to taste)
  • Bertolli Balsamic Vinegar of Modena for finishing – optional
  1. Rinse asparagus spears & pat dry. Remove tough ends with a sharp knife if necessary.
  2. Heat Bertolli Classico Olive Oil in a skillet over medium-high heat. Add the garlic & asparagus spears, cook for 10 minutes, stirring occasionally, or until asparagus is tender.
  3. Sprinkle with Parmesan cheese and salt & pepper to taste. Drizzle with Bertolli Balsamic Vinegar of Modena for a final touch.

Tips

If you like your asparagus well done, reduce heat and cook an additional 10 min.