Thursday, February 7, 2013


Half a pound of fat asparagus, with closed tops
1 T butter
1 clove garlic, minced

Cut off the tough end of each stalk. The easiest way to do this is to bend each stalk. It will naturally break where it becomes tender. Take your knife and cut off the scales from most of the stalk. Leave the ones clear up at the top. Rinse. Cut the stalks diagonally into 1” pieces. (Cutting it diagonally looks fancier and makes it look like you’ve got more asparagus, too.) Heat the butter in a small skillet. Add the garlic and cook briefly, no more than a minute. Add the asparagus and cook, stirring and tossing, until tender-crisp. Don’t overcook it or it becomes limp and slimy. 

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