Thursday, September 29, 2011

Asparagus with Garlic

When you saute or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavour than it would if steamed or blanched.

Add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten.

This dish is delicious with eggs - poached or scrambled. The asparagus can be hard to resist but it is very nutritious and healthy, so treat yourself!

1 small bulb of garlic
2 tablespoons of olive oil
500g asparagus, trimmed and cut on the diagonal into 5cm lengths
Salt & pepper to taste
1 tablespoon chopped flat-leaf parsley

Separate the garlic into cloves, remove the skins and cut into think slices

Heat the olive oil over medium-high heat in a large, heavy pan.

Add the asparagus and salt to taste and saute until asparagus is tender and the skin has shriveled slightly, about 5 minutes.

Add the garlic and continue to saute for another minute until garlic is translucent.
Adjust salt if required and add pepper and parsley and serve.

Serves 4
This is best when served right away.

Martha Rose Schulman "The Very Best of Recipes for Health"
From The New York Times.

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