Really easy and really yummy.

This recipe is amazing!!! I also had the problem with the ingredients wanting to burn (I cooked it no longer than 6-7 mins) and I took them out probably 30 seconds later than I should have. They were still crunchy (I love them that way, I hate mushy asparagus). Next time (I will only cook asparagus this way in the future) I will boil the asparagus for a minute or two to soften them up, so I won't have to saute them too long and worry about the burn taste. I halved the butter with EVOO and added a splash of lemon juice and balsamic vinegar after it had cooked for a few minutes. Thank you for such an amazing recipe!!

My family loved this! Thought it had a great taste and enjoyed the crisp crunch of the asparagus. Will make again!

Loved this recipe. Used 1 TBSP olive oil and 2 TBSP butter as the other reviews suggested. I didn't need 10 minutes though....the garlic was starting to burn and the asparagus tasted done after 5 minutes. Went great with the Grilled Marinated Swordfish....definitely make again.

This is a GREAT recipe that I've used many times. It's quick and easy. Although, I do cook them less then 10 mins. because it like them more firm. It's a PERFECT dish with the broiled talapia parmasan on this site.

This was pretty good. Not sensational, but will definitely make again.

So easy but so darn good. Squeezed half a lemon over the asparagus at the end, and it was fabulous!!

I have been cooking my asparagus this way for years. To spice it up I also add some red pepper flakes. It tastes great with pierogis.

I loved the toasted garlic. Next time I will double the garlic.

I too added minced garlic and a tablespoon of balsamic vinegar. And only cooked 7 minutes. Yummy!

this is my FIRST time making asparagus and my husband and i just loved it!! the only reason i gave it 4-stars is b-cuz i changed some things according to the reviews. i used reduced the butter and added EVOO so not to burn the butter/garlic. covering it did make it a bit mushier than i preferred so next time i'll leave it uncovered and cook it for about 5-7 minutes instead! overall, asparagus will now be a staple food in our house =)

excellent!! wow, never has my asparagus been eaten by everyone at the table-----volutarily. lol! thanks!

This is the best way to cook asparagus if you don't like it mushy. I used 2 Tbsp of butter and 1 Tbsp of olive oil to keep it from burning. Instead of chopped garlic, I used garlic salt, along with lemon pepper and lemon juice. I had some sliced mushrooms, so I sauteed them for a few minutes on medium heat, then added the asparagus, which I had broken in half. I stir-fried it without timing it, and when it was still bright green, I tasted several pieces and they were perfect - tender but still slightly crisp. I am going to be eating more asparagus now that I have found a great way to cook it.

This is the BEST way to cook asparagus!

I'm so glad I chose this simple recipe over other, more glamorous-sounding recipes for my first foray into farmers market fresh asparagus. I added a splash of white wine, fresh chives, and pine nuts. Mmmm. And after some patient simmering, voila! Perfection!

I have NEVER sauteed asparagus before... so never really liked asparagus as much as my husband... BUT, I tried this like the one entry suggested with the olive oil and balsamic vinegar!!! HOLY COW! That was yummy!!! Thank you!!!

i love it..the asparagus and garlic mixed well and very delicious however I cut down on the garlick.