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fresh chopped garlic
Snap the tough ends from the asparagus by hand (don't use a knife, you won't get all the tough parts). This recipe can be made with spears or can be chopped.
Bring water to a boil, blanch the asparagus. About 5 minutes for thick stems, 2 for thin stems. Drain.
Melt the butter in a pan. Saute the garlic until golden brown. Add the asparagus, salt and pepper and saute for a minute. Serve immediately.