Ingredients
2 bunches green asparagus (approx. 2 lbs.)
3-4 tablespoons unsalted butter
6 garlic cloves
kosher salt
Method
Sources
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dataset
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Tall pot with basket — steam asparagus upright, blanch pasta
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tall pot with basket — steam asparagus upright, blanch pasta
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
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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.