You may also like
Ingredients
- 1 bunch Asparagus
- 8 cloves Garlic
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1/2 teaspoons Kosher Salt
Method
- Snap ends off asparagus and soak in cold water to wash off asparagus. Lay spears on towel to dry.
- Peel garlic whole. If you have an E-Z-Roll Garlic Peeler tube, it is perfect, as it will keep your cloves nice and whole. Slice each clove lengthwise in very thin slices. Set aside in a prep bowl.
- In batches, line asparagus spears up side-by-side on a cutting board, with the top of their tips even. Slice off tips then cut the rest of the spears into approximately 1 1/2" pieces (probably about 3 more pieces per spear). Repeat with the remaining spears, tossing them in a prep bowl.
- In a medium saute pan, heat the butter and olive oil over medium heat until the butter starts to foam. Add the garlic and toss. Just as the garlic begins to brown, add the asparagus and toss so that all pieces are coated.
- Continue to cook over medium heat until the garlic begins to caramelize and the asparagus is tender. Season with the salt and serve.
