Sometimes the simplest recipes are the best. This Sautéed Asparagus is cooked simply, on the stove in just butter and garlic, and it's ready in 10 minutes or less.
In a large skillet over medium-high heat, melt butter until foaming subsides. Stir in garlic until fragrant, about 20 seconds.
Add asparagus and cook until bright green and tender, about 5 to 8 minutes. Remove from heat and season to taste with salt and pepper (I like 1/4 teaspoon salt).
Notes
Asparagus: When trimming asparagus, the stalk naturally breaks near the woody, inedible stem. Depending on the age and thickness of each stalk, up to 50% of a piece of asparagus can be too woody to chew comfortably. So, I plan for 2 pounds of asparagus knowing that after trimming, I can reasonably expect to have 1 pound of edible asparagus, enough for 4 servings.
Yield: This recipe will make about 4 cups of asparagus.
Storage: Store leftovers covered in the refrigerator for up to 4 days. Leftover asparagus is excellent in omelets and scrambled eggs.