10 oz young asparagus
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
salt, to taste
3 dashes ground black pepper
lemon juice, optional


Cut the bottom part of the asparagus stems, about 1-2 inches.
Heat up a skillet on medium heat and add the melted butter. Saute the garlic until slightly browned before adding the asparagus. Toss with a spatula to combine well with the garlic.

Add salt and ground black pepper. Add a squirt or two lemon juice, if using. Once the asparagus becomes tender and just cooked, remove from heat and serve immediately. DO NOT overcook the asparagus.

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