I lurv asparagus right up there with spinach. Don't you? I have eaten it snapped off fresh, coming out of the ground. Of course, I prefer it sauteed in good extra virgin oil with a few cloves of garlic and seasoned with fresh ground pepper. *mouth watering*
HERES ALL IT TAKES
- 1 bunch asparagus
- 2 to 3 large garlic cloves, sliced
- 1 to 2 tablespoons extra virgin olive oil
- salt & fresh pepper to taste
Prep asparagus by snapping off the thick ends. Just bend the bottom stalk and it will naturally snap off, discard thick ends. Wash thoroughly. Peel and slice garlic cloves.
Heat oil in a medium fry pan on medium heat until oil is shimmering but not smoking. Add asparagus and garlic and cook until garlic has soften and lightly tan, 4 to 6 minutes. Season with salt and pepper, then serve hot.