First the sauté…
- 1 bunch asparagus
- Olive oil
- 2 cloves garlic, minced
- Saute pan
- Trim the bottom, woody ends off the asparagus, about 3 inches, and discard.
- Slice on a bias, or diagonal, cutting each spear into about 4 pieces as shown below. Take your time. Slice one spear at a time if you need to until it feels easy, getting a nice diagonal cut.
- Heat a sauté pan over medium-high heat, and when hot, add a little olive oil, about 1 tablespoon.
- Add the asparagus to the hot pan and toss to coat with the oil. Stirring frequently for about 2 minutes.
- Add some minced garlic and sprinkle with some salt, while continuing to stir frequently, until vegetables are done to your liking.
- I sprinkle with salt as I cook the vegetables, taste a piece, see if I like it, add a little more salt if needed. Go with how you usually season your vegetables, or if you are not sure, I ended up somewhere between 1/4 tsp and 1/2 tsp.
Mine were perfect at 4 1/2 minutes in the pan. You can stick one with a fork to see how tender they are or my favorite method is just to eat a piece since that is the real test of whether it is done or not. Yours could take a little longer depending on how thick the spears are and how big you cut your pieces. Just stir and continue sautéing until you are happy with how they taste,