This was suggested to me from my nephew in NYC
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten.
You can serve this skillet dish with grains or pasta, or with eggs — fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.
1 small bulb green garlic that has formed cloves
2 tablespoons extra virgin olive oil
1 to 1 1/2 pounds asparagus, trimmed and cut on the diagonal into 2-inch lengths
Freshly ground pepper
1 tablespoon chopped flat-leaf parsley
1. Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
2. Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.
Yield: Serves four.
Advance preparation: This is best when served right away.