Pan Fried Asparagus with Garlic

Asparagus has a sweet spot with me. We never had it growing up so as a young adult it was a completely strange, foreign green 'thing' that I was very intimidated by. I had no desire to try it, prepare it or even see it on someone else's plate! Asparagus. Even the name is a little exclusive sounding & somewhat off-putting, you know!? Until one day we were eating dinner at my in-laws' house & my father-in-law somehow got on the topic of asparagus. Except he didn't call it asparagus - he called it ditch weed! DITCH WEED! LOL In one phrase he tore down the hoity-toity walls I'd built around this elegant, higher-class-than-me green shoot & turned it into something not only tangible & approachable, but into some poor, unloved stick that I was doing a favor by welcoming it into my kitchen! And toady I prepared it on the stove top with some fresh sliced garlic. Wanna see how I did it?

You'll need:


Asparagus, butter, olive oil & garlic.

First prep your ditch weed!
*hehehehe*
To do that you can either just take a knife to the last inch or two of the stalk or if you grab each end of the stalk in each hand & gently bend it it'll snap at its natural breaking point. Just get rid of the woody end of the stalk - you don't want to be chewing on tree bark!


Now get a pan on the stove, crank the heat to medium high. Throw some butter in the pan; once it's melted add your asparagus. Roll it around in the pan so it all gets coated with some butter & then grab your olive oil & just drizzle back & forth over the asparagus a few passes. Sprinkle on some salt & pepper.


Let it go for maybe 4-5 minutes - you're just looking for the green to get bright. Don't over cook your asparagus. Mushy asparagus is not awesome.

See how much brighter it is!??


Now toss on some THINLY sliced garlic. I have a fancy-schmancy tool that makes it paper thin. It's great! Just toss it around the pan for a few minutes - bring out that strong garlic perfection! Only go for a minute or two - again, NO mushy ditch weed!

You know what's wonderful about ultra-thin garlic slices? They get crispy! Like little garlic chips! Oh. My. Goodness.


Good stuff. See those crispy garlic chips? Paired up with perfect, pan fried asparagus. Delicious!

Pan Fried Asparagus with Garlic:

1 bunch of asparagus
2 Tbsp butter
1 Tbsp olive oil
4 garlic cloves, thinly sliced
Salt & pepper, to taste

Cut the woody ends from your asparagus. Melt butter in a pan over med-high heat. Add asparagus, toss around to coat. Drizzle with olive oil, sprinkle with salt & pepper. Cook for 4-5 minutes, until the color brightens. Add garlic, cook another minute or two. Enjoy!!