If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Besides this being a very simple recipe, this has turned out to be our most favorite way of enjoying asparagus. Whenever our daughter would stop by for dinner and if we had asparagus on hand, she would always make this dish (or someting very close to it since she did not have a written recipe for this). I think one of the reasons we enjoy this so much is that you get the true flavor of the main ingredient (and of course the garlic as well, however, I feel the garlic enhances the asparagus spring flavor). —eleonore
- 2 bunches green asparagus (approx. 2 lbs.)
- 3-4 tablespoons unsalted butter
- 6 garlic cloves
- kosher salt
- Cut off bottom of asparagus stems (tough part) and cut remainder into thirds and rinse with water.
- Blanch asparagus pieces in salted boiling water, drain and run pieces under cold water and set aside until step 4.
- Peel and fine chop garlic cloves.
- Melt 3 T. of butter in saute pan, add chopped garlic and saute until garlic turns light brown. At this point, add asparagus and stir/saute for approximately 5 minutes (making sure asparagus still is crisp tender). If more butter is needed, add the 4th T. and add salt to taste. Place asparagus into serving dish and serve.
- This recipe was entered in the contest for Your Best Asparagus Recipe