Asparagus with Olive Oil and Green Garlic
Preparation and cooking time: 20 minutes
green; 30 minutes white
Normally, I just do this with fresh, snipped chives, but, as long as I had the green garlic, why not? Use chives if you don't have it. Be careful not to cook the asparagus too long, it should be just tender when pierced with a knife.
Ingredients:
- 8oz (250gr) asparagus, 225gr, 8oz
- 1 - 2 tbs butter, 21.3gr, .75oz
- 2 green garlic, including green tops, 24gr, .85oz
- OR 1 tbs freshly snipped chives
Instructions:
- Snap off ends of asparagus. If your asparagus is very thick or it’s white use vegetable peeler and peel the bottom half of stalk.
- Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.
- Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed.
- When done drain and put into a serving dish.
- Return the skillet to heat and melt the butter.
- Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops. OR snip the chives.
- Add to melted butter. Sauté 30 seconds and add asparagus. Sauté until heated through, put back onto serving dish and serve - adding salt and pepper if desired.
-------------------------------------------------------------------------------------------------------
Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
