Over the weekend Mark and I had his neat, 80-something going on 30-something, Aunt Freda over for dinner. Her being from England, the plan was to have an English themed dinner – I got a little frantic when I realized I don’t know how to cook English! My menu consisted of pot roast, Yorkshire pudding, and bubbles and squeak. I think I might have been a tad bit overzealous making a whole course that was completely new to me, so I thought I should at least add a tried and true dish of mine that would hopefully compensate for any recipes that turned out terribly. Thankfully, none did and they were all a success and will be gladly shared with you all in the very near future! Freda even went as far as complimenting my Yorkshire pudding as tasting as close to English home-style as they can get for being my very first attempt. More on those recipes soon – back to my tried and true recipe, and it involves one of my favorite green vegetables, asparagus. The recipe is as simple as they can get and the preparation, even easier. I lightly sauteed them in olive oil and minced garlic just until both garlic and asparagus browned ever so slightly, but cooking them short enough to leave a nice crunch to them.
A good rule of thumb when shopping for asparagus is gauging how firm the asparagus are – the firmer, the fresher. So feel for nice strong stalks, not flimsy, rubbery ones. Also, when you trim your asparagus, you should be able to snap off the ends effortlessly, in one clean break.
- 2 dozen spears of fresh asparagus, trimmed
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- A dash of salt and pepper to taste
Trim the ends off of the asparagus stalks, about one inch. Over a medium-high heat, in a medium skillet drizzle olive oil into pan and let it heat up for about a minute. Add trimmed asparagus and minced garlic and lightly pan fry them until you notice the garlic turn lightly golden. Add a dash of salt and continue to pan fry for another minute. Asparugus will lightly brown, but will still be firm to the bite and the garlic should be a nice golden brown. Sprinkle on freshly cracked pepper and serve.