Last night brought back a memory of my Dad cooking asparagus. Fifty plus years ago when Chinese food was basically Cantonese cuisine, he discovered Szechuan and Hunan. His time in China during WWII, and his befriending of many Asians here in the US, including the wife of my sister’s professor Dr. Tung, brought wonderful food experiences into our home. My favorite was asparagus. He started by washing the asparagus, melting a little butter in a sauté pan, putting the wet asparagus, plus a bit of water into the pan, covering it. Cooked it covered, til the water evaporated then take the cover off and sauté the asparagus until the ends are crisp. Absolutely yummy.
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