Easy Garlic Butter Sauteed Asparagus

The garlic butter sauteed asparagus recipe is super easy and the best way to prepare asparagus, in my opinion. I like to serve asparagus with fish and it is one of my favorite side dishes for baked salmon. Sauteed asparagus is a great side dish for meat dishes as well. Asparagus goes well with any cooked eggs – hard-boiled eggs, fried eggs, or poached eggs. Great to sprinkle with lemon juice just before serving. Lemon can be a great garnish to the asparagus dish, especially if we serve with fish!

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The Best Way Of Storing Fresh Asparagus

I found the best and easiest way of storing fresh asparagus keep it in a refrigerator. Wrap the bottom of the asparagus stalks in a damp paper towel, place in a plastic bag and refrigerate. And of course, use as soon as possible, because asparagus is a perishable vegetable.

Ingredients:

9 oz (250 g) asparagus (after trimming)

1.8 oz (50 g) carrot

1 cloves garlic

1 tablespoon vegetable oil

1 tablespoon butter

Salt

Black pepper

I like garlic, so I used 2 cloves.

How To Prepare Asparagus For Cooking

How to prepare asparagus for cooking depends on the quality of your vegetable. If your asparagus young and tender, wash and dry with paper towel and trim off the ends.

If you not sure, check the quality by testing a few by breaking it. If you have fibrous hold both parts together, shave at the end of asparagus with a vegetable peeler.

Another method to remove fibrous part of asparagus by snap off lower part. We need to use both hands. Hold asparagus under the fancy top and with another hand hold the bottom.

Flex the asparagus by it breaks.

Usually, it works great but so much waste. And when I discarded the bottoms, I always feel, it may same ways to use it. I found this tip in one of my cooking books just recently. The tough ends of asparagus we can use as well. We can boil in a small amount of water and the liquid use for additional flavor for soups or sauces. I am going to try to use the bottoms for making asparagus soup in the future.