A family friend once tasted my mom's innocent-looking mashed potatoes, and immediately observed that "a little bit of garlic goes a long way." It became a bit of a running joke for us to repeat this, because my mom does really love garlic as a seasoning for savory foods. Be warned! This recipe does not follow our friend's garlic-in-moderation line of thinking.
This was a great, quick way to serve slim asparagus stems. The quick exposure to high heat is enough to change the raw garlic flavor into something toasty, less biting but still punchy, while the generous amounts of garlic clump into little croutons. It left both of us hunting around our plates for the last little bits of crunchy, salty, chunky, garlic.
Speedy Stir-Fried Asparagus with Toasted Garlic
Adapted from Susie Middleton's Fast, Fresh & Green
2 1/2 tsp olive oil/coconut oil
8 oz asparagus, trimmed into 2 inch pieces
1/4 tsp kosher salt
1 1/2 tsp. minced fresh garlic
1. In a pan large enough to allow the asparagus to fit in a single layer, heat 2 tsp. of the oil over medium heat until ripples appear. Turn up the heat to high, add the asparagus and salt, and stir the asparagus to coat it with oil. You want the asparagus to brown, so spread it out and don't stir for about a minute. Cook it for 3 to 4 minutes longer, stirring only a few times. Add the last 1/2 tsp. of oil and the garlic, and now stir continuously until the garlic begins to brown. This should only take about a minute. Immediately remove from heat and serve.
This is the ninth fabulous recipe I've made from Fast, Fresh & Green by Susie Middleton, a cookbook so awesome that I am cooking my way through all the recipes. Sue's online home is Six Burner Sue, where you can find her hard at work running a vegetable farm on Martha's Vineyard and developing recipes for a second cookbook that will be called Fresh & Green for Dinner.