- 1 Bunch Asparagus, blanched*
- 2 TBSP Garlic, minced
- 1-2 TBSP Olive Oil
- 1/4 C Parmesan, Romano or Mozzarella Cheese, shredded or grated
Heat the olive oil over medium-high heat in a large skillet (make sure you grab one with a lid). When hot, add the garlic and saute 1-2 minutes, or until fragrant. Add the asparagus and use tongs to gently toss in order to coat evenly with olive oil.
Reduce the heat to medium and cover. Cook 7-10 minutes, stirring occasionally to prevent burning, until the asparagus is cooked to your liking. Turn off the burner, uncover and sprinkle with the cheese, allowing it to melt slightly before serving.
*Blanching prevents the asparagus from browning excessively during the saute process and instead it will keep it's bright green color. To blanch, boil a pot of lightly salted water and fill a bowl large enough to hold the asparagus with ice and water. When the water in the pot reaches a boil, carefully drop in the asparagus and boil 1-2 minutes. Then, using tongs carefully transfer the asparagus stalks to the ice water. Let stand for another couple of minutes, remove to a plate until you're ready to cook them.