Sauteed garlic asparagus, from Gael
2 T butter or margarine
1 bunch asparagus
3 chopped cloves garlic (I used jarred)
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Season however you like--I used a little salt and a little MSG.
Gael made this on 4-10-11 with mushroom risotto. Rob wasn't excited about it until he tasted it and then he loved it. The asparagus overshadowed the risotto by far and was a real hit!