a couple of tips:
the other evening i was sauteing a bunch of fresh asparagus that i’d gotten the day before at the farmer’s market, when my eye caught the buttock roundness of a pink lady apple lounging in the fruit bowl that sits on our kitchen counter and i thought to myself, “why the hell not?” so i cored and cubed the apple and tossed the pieces into the pan with the asparagus (olive oil, kosher salt, ground pepper) just long enough to heat it through, but not so long as to make it mushy. capice? oh, and panko bread crumbs to sop up some of the oil. yeah, i know, you’re welcome.