Today, we know thatâs not the case, and that some water-soluble vitamins and nutrients are handled differently by the body than others. Just because most water-soluble vitamins are not stored by the body, you canât assume that it is safe or effective to take more than the safe upper limit.
1. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Heat a large frying pan over high heat, add cooking oil or butter and asparagus and cook, stirring, until the asparagus is tender, about 5 minutes depending on how thick the spears are.Try this recipe for Sauteed Asparagus and Morels to get a real hit of spring. Steamed Asparagus With Vinaigrette and Egg.ow to roast asparagus: turn on oven, put asparagus in oven, cook until brown and tender. Seriously, it pretty much is just that easyâjust add a bit of cooking oil to the asparagus to keep it from drying out in the oven. Sprinkle with salt and maybe a squirt of lemon juice before serving, if you're so inclined.