asparagus ~ olive oil ~ hollandaise sauce

sauté — medium-high heat — about 7 minutes

Asparagus. One of the few cooked veggies you’re allowed to eat with your fingers. (Also corn on the cob and bacon. Bacon is a veggie, right?) Prep is simple—rinse and snap off the woody part of each stem. Saute in olive oil or butter over medium-high heat. (Or oven-roast with a coating of olive oil if your oven is already fired up.) Now all you need is salt and pepper.  But if you dress it up with some hollandaise sauce or a squeeze of lemon in melted butter, you might want a fork.