How to store fresh asparagus:
- Place asparagus in a wide glass, coffee cup or small bowl (whatever you have that will work) standing up so the fibrous ends are at the bottom. Most asparagus is sold in bunches held together with rubber bands which makes this super easy.
- Add two inches of water to the glass.
- Cover asparagus loosely with plastic (such as the produce bag it came in, plastic wrap, a zip-top bag or even a grocery bag) then store in the refrigerator for up to one week.
INGREDIENTS:
- 1 bunch fresh asparagus
- 2 teaspoons olive oil
- 2-3 cloves garlic
- coarse grain salt
DIRECTIONS:
- Peel garlic then smash with a chef’s knife or spatula so that the cloves burst open but mostly stay intact. Heat and stir olive oil and garlic in a medium skillet over medium heat until garlic is fragrant and just starting to brown (about 2-4 minutes). Remove garlic from oil. We do this to infuse the oil with the garlic without worrying about the garlic overcooking and becoming bitter. Remove garlic and discard.
- Cut the fibrous ends off of the asparagus. I pick one piece up and see where the end naturally snaps off when I bend it then use it as a sort of a template to know how much to cut off of the other pieces.
- Sauce the asparagus with salt to taste in the garlic-infused olive oil for 3-5 minutes or until tender-crisp.
Notes: If you enjoy softer, more tender asparagus more than tender-crisp, simply cover the pan with a lid for a few minutes.
