Here's our favorite asparagus recipe.

Saut?d Asparagus
1 lb. thin asparagus, trimmed
3 T. butter or margarine
3 T. olive oil
1 egg
1 T. milk or water
1 c. dry bread crumbs
salt and pepper to taste

Boil or steam asparagus spears till crisp-tender. Drain well. Beat egg and
milk together in flat container that your asparagus spears will fit into. Put crumbs,
salt, and pepper into another container or into a plastic or paper bag. Heat butter
and oil in large skillet over med. high heat until butter is melted. Dip spears into egg then in crumbs to coat well.

Saut?in pan, turning a couple of times, until golden brown. Drain and serve.
The most important thing to remember about cooking asparagus is to not over cook it. I'm not much on specialty pans, but I do love my asparagus cooker; it is a tall, narrow pot with a basket insert. The spears stand up in it so the bottoms boil in the water while the tips are gently steamed. Before I got it, I took a 20-oz. pineapple can and cut out both ends. I put the trimmed asparagus in it with the
bottoms even with the can bottom; put in enough spears so that they are firmed packed and don't fall out when you stand the can on end. Fill a tall narrow pot with water to a depth of about 3".

Bring to a boil, then set the asparagus-packed can into the pot so the spears are standing up straight. Water should reach to just below the asparagus tips; adjust level if needed. Put on the lid and simmer about 5 minutes until tender to your taste. Carefully remove can and spears, drain, and add butter and seasoning to taste. If you don't have enough asparagus for this size can, use a smaller vegetable can. Just so they are packed firmly in the can. Wash the
can and save for next time.

Marlene

http://www.nancyskitchen.com