|Just before it goes on the dinner table|
Asparagus and garlic. Two of my most favorite flavors in the whole wide world. And when they're cooked together? Perfection is mine! Many many years ago the hubs and I ate dinner at a friend's home and she included this in the meal we had. I was smitten! Totally and completely smitten! And also more than a little irritated that I hadn't figured out this taste sensation myself. It is so easy! Kudos to my old friend, Maria, for bringing this into my culinary repertoire.
What a perfect spring-time dish this is - the height of asparagus season!
Asparagus, thick or thin spears, trimmed of their tough ends
2 - 4 cloves garlic, thinly sliced
olive oil (I prefer EVOO)
salt & pepper to taste
parmesan or romano cheese, fresh grated (optional)
iron skillet (or other skillet) with a lid
Wash trimmed asparagus, leaving the water on. Smear the iron skillet (other skillets will do - I don't like using non-sticks as the heats is so high) with olive oil and heat to medium high to high. Throw the garlic slices in the pan and saute, stirring constantly till garlic is beginning to turn golden. With the lid at the ready, throw the asparagus spear in the skillet and quickly slap on the lid. Shake all violently for a minute or two, until the sizzling subsides. If your spears are quite thick, you might want to shake a few more minutes. Take lid off and, add salt and fresh ground pepper and continue to sautee until the asparagus are done to your liking - another 5 to 10 minutes. (Our family likes them best when they're cooked over a higher heat and the spears themselves are beginning to brown.) Put asparagus on a platter (you can leave it in the skillet, but they will continue to cook from the residual heat of the skillet), sprinkle with the cheese if desired and serve.
'till we feast again!