*2 bunches of fresh asparagus
*2 Tablespoons olive oil
*Season All seasoned salt
Directions:
After washing asparagus, take one piece of asparagus and bend it until it naturally snaps. Discard the bottom part of the asparagus that snapped off (the thicker end). Place the snapped asparagus next to the rest of the asparagus on a cutting board, lining up the tops of the asparagus. Cut the rest of the bottoms of the asparagus off evenly with the bottom of the snapped asparagus. (I learned this trick from watching Melissa d'Arabian on the food network.)
Place the asparagus in a gallon size zip lock bag. Pour in olive oil. Close the bag making sure to get all the air out. Shake the bag so that all the asparagus is evenly coated with the olive oil. Open the bag and sprinkle with a few dashes of Season All. Close the bag, getting all the air out. Shake the bag around until all the asparagus is covered with the seasoning.
Heat a large skillet over medium heat. When hot, add the asparagus and the remaining olive oil that is in the zip lock bag. Saute for several minutes until the asparagus is at desired tenderness.
This goes great with fish.
