You are about to turn a bunch of woody sticks into a buttery masterpiece without the usual executive dysfunction meltdown. This breakdown simplifies the entire process into high-speed micro-actions, from snapping the life out of the stalks to the final lemon-infused victory. Stop staring at the fridge and start the sizzle; your future self is already hungry and actually eating a vegetable.
Cook Asparagus: A Simple, No-Fluff Action Guide
1
Snap the woody ends off the asparagus.
2
Rinse the stalks to remove the grit.
3
Crank the stove to medium-high heat.
4
Toss a glob of butter into the pan.
5
Throw the asparagus into the heat.
6
Shake salt and pepper over the stalks.
7
Sauté until they are bright green.
8
Plate the stalks before they get sad.
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