- 1 bunch (about 1 lb.) asparagus
- 1 garlic clove
- 2 tbsp. olive oil
- Salt and pepper, to taste
Wash and drain asparagus. Snap or cut off tough ends. Peel and finely dice or mince the garlic. Add the olive oil to a saute pan on medium heat. Add the asparagus and saute for 5 to 7 minutes, depending on thickness of stalks. About half-way through, add the minced garlic. Add salt and pepper to taste. Serves 4.
Variation 1: Add 1 tablespoon of lemon zest just before you remove from heat.
Variation 2: Add ½ cup of the following: sliced red peppers, sliced mushrooms, sliced spring onions and spring peas. Or mix and match using your favorite spring vegetables. Serve over brown rice or whole wheat pasta.
Variation 3: To Variation 2, add 2 tablespoons sesame oil, teriyaki sauce, soy sauce or sweet and sour sauce for different flavors.