Wednesday, March 12, 2008

Din Din! Part 3

This part was Jason's least favorite, and didn't touch it with a 10-foot pole. I thought it was pretty good and I enjoyed the light, crunchy texture next to the fish and mashed potatoes. It was a great compliment and asparagus is DELICIOUS this time of year.

Sauteed Garlic Asparagus

2 tbsp evoo
1 lb pencil asparagus
1 tbsp minced garlic
S&P to taste

Heat evoo in a skillet on medium heat. Rinse and pat dry asparagus, and break off or cut off woody ends. Throw in minced garlic followed by the asparagus, and season to taste. Toss regularly until asparagus is slightly soft but still has some texture.


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