The pot lid rattles and you know dinner is almost ready
You glance at the steam cue coming out and feel a little rush of excitement. It works real good, y'all. The pressure has built perfectly, and now it's time for that glorious quick release. While the lid comes off, you notice how fresh the asparagus smells, like it just came from the garden.
Asparagus native to spring, when cooked correctly in the pressure cooker, stays tender but not mushy. You gonna love how easy it is to get it just right, especially with that quick release to stop the cooking. You then transfer the asparagus to a plate, and that's when you realize this dish needs just a few minutes to come together. It's simple, fast, and the flavors meld so nice.
Now, you're probably thinking of what to do next. Drizzle that rich pistou on top, and you got yourself a restaurant-worthy salad. It's great to eat hot or at room temp. Plus, the whole process doesn't take much time at all, making this recipe perfect for weeknights or when guests show up unexpectedly.
Sprouted Kitchen
Ingredients
Ingredients
- 1 lb Asparagus trimmed and fresh
- 2 tablespoon Olive oil extra virgin
- 1 teaspoon Salt to taste
- ½ teaspoon Black pepper freshly ground
- 1 tablespoon Lemon juice freshly squeezed
- 2 tablespoon Pistou basil-based sauce
- ¼ cup Grated Parmesan cheese optional
- 1 clove Garlic minced
- 1 tablespoon Chopped fresh basil
- To taste Red pepper flakes optional
Instructions
Instructions
- Place trimmed asparagus in the pressure cooker and add 2 tablespoon olive oil, salt, and black pepper.
- Cook under pressure for 10 minutes, then quickly release the pressure and remove the lid.
- Transfer asparagus to a serving plate and drizzle with lemon juice and pistou sauce.
- Sprinkle grated Parmesan cheese, minced garlic, chopped basil, and optional red pepper flakes. Serve warm or at room temperature.
