Less fresh ones will take longer to cook. The freshness, thickness of the spear, and the individual preference for the flavour will all affect the cooking time. 250 g green asparagus cooking oil salt hot water (optional) To prepare asparagus for cooking, please see “Asparagus” in the Readers’ Guide to Recipes. Cut the asparagus into 4 cm segments with the same thickness. For the asparagus to have a nutty aroma with a bite: Heat a frying pan or a sauté pan over a medium-low heat. Add just enough oil to coat the bottom of the pan. Sprinkle a small pinch of salt evenly in the pan. When the pan is hot, arrange the spears neatly to form a single layer and leave them to pan-fry for about 1 minute. Turn them a couple of times to cook evenly. Put the lid on and cook for further 40 seconds to one minute. Open the lid and turn them several times. Plate them immediately. If you want your asparagus to be soft, after laying the spears evenly in the pan and pan-fry for 1 minute, sprinkle 2 t of hot water into the pan and put the lid on.
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