fennel and chicken soup!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons butter or margarine
- 1 bunch fresh asparagus
- 3 cloves garlic, chopped
Instructions
- Melt butter or margarine in a large skillet over medium-high heat. Add asparagus spears and garlic; cover and cook until asparagus is tender, 5 to 10 minutes.
- If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 64 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The garlic burned within t three minutes. Yuk this should be sautéed with an open pan and constant eyes on it. Surely you can do better…
My husband says this recipe is a keeper. He loved the flavor, and I did cook it a little longer so that it was softer. I added a little too much garlic, so I just added another tablespoon of butter, and it was perfect. I see where people are saying the garlic can burn, well mine was perfect but I never left it and made sure to stir it occasionally, so it didn’t burn. I will be making this recipe again.
Make sure you use LOTs of Garlic! The only thing that bugs me about these recipes is that people way underestimate the time. I would say it takes about 10 minutes prep time to cut, rinse and prepare the Asparagus and garlic. Then, you have to melt the butter. Then after the butter is melted, you have to add the garlic. It takes a few minutes to cook the garlic in the butter. Because if you don’t mix the garlic and butter properly, you won’t get the flavor. So now we are at 15 minutes. Now we add salt and pepper to the garlic butter. Then we add the asparagus. I don’t like raw Asparagus so I sautee the garlic butter and Asparagus for about 10 minutes. The longer the better. Then when the Asparagus is nice and soft, I serve it. I also add Parmesan Cheese if desired. Very Good!!! Bottom line is it takes about 20-25 minutes to do this recipe. Not 10.
I just made this recipe within the last hour, I am so pleased with the results. I buy the very thin spears. I made the entire bunch in two batches, they did NOT turn brown as one person posted, because I monitored the heat, I did not blanch the spears because the thin ones are quite tender even when harvested. I will never cook my asparagus any other way. Already forwarded the the recipe to my daughter, she loves to make asparagus for herself and my son-in-law. Thanks for a great, simple recipe.
Simple and delicious! I reduced cook time to 5 minutes out of personal preference. Not that it needed it but I squeezed lemon juice over the top before serving and that was a nice touch,
Simple and quick. I sliced the garlic into larger pieces and served with gnocchi; it was good.
I cook Asparagus frequently and I never blanch or par boil….My most favorite way is bacon wrapped….But this recipe is a close second….my advice for first timers is always break the ends off….
I used 1 tbs olive oil and 2 tbs butter. Because I was in a time crunch, I threw the garlic in once the butter had melted and stirred it in. Then I added the asparagus. Everyone’s comments were correct — the garlic burned. I would also add a bit of salt/pepper next time.
This is exactly how I like my asparagus.
The garlic burns In seconds.
Blanched first. Then used olive oil in the saute pan. Three cloves of garlic, salt, pepper, and a garlic seasoning. Delicious!
It was delicious
Yummy. Cooked less than 10 minutes, turned the heat down to medium when the garlic looked like it was starting to brown and added just a splash of white wine, sea salt and freshly ground black pepper. However the dish did sit off the heat on the back burner until the roast chicken and scalloped potatoes were ready to come out of the oven.
This recipe was a nice change of pace from the usual steamed asparagus that I normally make. I used olive oil to keep the garlic from burning, but I think if I do this again I’ll use butter and just add the garlic more towards the end of the cooking time since I prefer that flavor better. I used tongs to move them around as I found it easier to control them that way. Overall, it was tasty, but not OMG this is incredible.
This is the first time I didn’t bake or broil asparagus. This is now our favorite asparagus recipe. AMAZING!!!
Very good, simple to execute and tasty results. I agree with some of the reviews in that 3 TBSP of butter is a bit much, and 10 minutes is a bit long, but overall, a simple and tasty way to serve fresh asparagus.
Awesome! So much better than steaming. I’ll only do it this way from now on.
Fantastic and can be used for many different veggies!
loved it
It was excellent! I did add grated pecorino Romano cheese at the end after taking it off the heat. Excellent.
I cooked an extra 10 minutes as I like my asparagus well done. Came out delicious!