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Sauteed Herbed Asparagus

Serves 3-4


  • 1 bunch of asparagus (about 1-1/4 to 1-1/2 pounds). Cut off a generous portion of lower stalk; if thick, longitudinally slice stalk end to even the cooking time between floret and stalk
  • 2 to 3 Tbs. of butter
  • 4 to 6 shakes of celery salt
  • Herbs: basil, tarragon or oregano. I prefer dried tagagon (2 to 3 tablespoons)
  • 1/2 cup graded parmesan or other sharp Italian cheese
  • Pepper to taste


Roll the asparagus in skillet with melted butter. Sprinkle with celery salt, herb, and pepper. Add 2 to 3 tablespoon of water and cook over moderate heat with cover on for 6 to 10 minutes until el dante.

Uncover tilt the pan ,turn up heat and rapidly boil most of the water to reduce sauce to thickness of cream. The last minute of cooking dust with grated cheese.