Recipe courtesy "Robert, the First," by Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Total:
13 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Saute the asparagus in oil and butter until tender (along with the sage leaves). Discard the sage leaves after cooking. Season with salt and pepper.

IDEAS YOU'LL LOVE

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Asparagus Soup with Herbed Goat Cheese

Recipe courtesy of Giada De Laurentiis

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Coconut Shrimp with Mango Horseradish

Recipe courtesy of Robert Irvine

Sauteed Asparagus

Recipe courtesy of Food Network Kitchen

Sauteed Asparagus and Snap Peas

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking