• Sandy


Updated: Feb 24, 2018

1 bunch of asparagus, tough ends removed

2 Tbs olive oil

½ stick butter

4 cloves of garlic, thinly sliced

Salt and pepper to taste

If the asparagus are thick, use a vegetable peeler to remove the tough outer layer of the stems.

In a large sauté pan heat oil and butter over medium heat. Sauté garlic for 2-3 minutes, until light golden brown.  Add asparagus and cover pan. Cook for 4-6 minutes or until desired tenderness. Sprinkle lightly with salt and pepper.

Serves 4 – 6

Recipe Tips

You can use this exact method to cook many other vegetables such as: baby spinach, small broccoli florets, thin green beans, snow peas and many others. Try it with your favorite.

Be careful not to burn the garlic. It should just be a light golden brown when you add the asparagus.

If you like your asparagus really crispy don’t cover the pan just sauté the asparagus for a couple of minutes and serve.