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Ingredients
- 1 1/2 c. butter
- 4 or more garlic cloves, finely chopped
- 36 thin asparagus spears, ends trimmed and cut diagonally into 1/4-inch thick slices
- 1 lemon, cut into wedges
- salt and freshly ground pepper
- grated Parmesan cheese
Method
- In a large skillet, melt the butter over high heat.
- As soon as it foams, add the garlic and saute until it turns light golden, about 1 minute.
- Add the asparagus and saute until it is tender-crisp and the garlic is nicely browned, 4 to 5 minutes. Serve immediately over cooked pasta.
- Let each guest add a squeeze of lemon, salt and pepper to taste and plenty of Parmesan.
