SAUTÉD ASPARAGUS WITH GARLIC AND BUTTER
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
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.