Garlic and Butter Sauteed Asparagus

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Asparagus is on sale again! It’s now $1.99/lb at our local grocer (instead of the usual $2.99/lb) and so we bought a bunch! I really like asparagus, but it apparently makes your pee stink! I like asparagus because it is a green crunchy vegetable that is not leafy. How many green crunchy vegetables are there that are not leafy? I can think of broccoli, and that’s about it. I like leafy greens, but Jas does not like leaves because he says they are ‘bitter’, so asparagus works as a good veggie for us!

Asparagus stalks can sometimes be fibrous. As a frugal-ite, I peel the outermost layers off bottom 2-3 inches of the asparagus with a fruit peeler instead of chopping them off. It works, and it is no longer fibrous. It takes a while to peel the asparagus though, so beware of this when cooking asparagus!

Ingredients (serves 2-3 as a side)

  • 1 bunch asparagus (about 1 lb)
  • 1 tablespoon butter
  • 5 cloves garlic, minced
  • salt and pepper to taste

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Directions

Peel away the outer layer of the bottom 2-3 inches of the asparagus stems with a fruit/potato peeler, then slice the asparagus into 2-inch segments.

In a heated pan, add butter and let the butter melt. When the butter has melted, add the garlic to the butter and fry the garlic until golden and fragrant.

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Add the asparagus segments to the pan with the garlic and butter, and fry until the asparagus is cooked.

Season with salt and pepper, then serve and enjoy!

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