Under 30 Minutes
Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel, place in a paper bag, and store them in a crisper. Or stand the bundled stalks in a bowl with about an inch of water.
- 1 1/2 pounds asparagus
- 2 tablespoons olive oil
- 1/8 teaspoon salt
Cut asparagus into thirds. In a nonstick skillet, heat olive oil over high heat.
Add asparagus to oil with salt and a pinch of pepper. Cook, stirring, until tender, 5 to 10 minutes.