Really great flavor contrasts: salty, pungent and garlicky on the outside, bittersweet asparagus flavor on the inside. I like this recipe, but I made some changes. I blanched the asparagus in a pot of boiling water for 1 minute, then cooled it. Sauteed the garlic, salt and pepper in 1 T of olive oil; when the garlic was tender, I tossed the asparagus in, stirred to coat with the garlic oil, and done. Thanks for the recipe!
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Really great flavor contrasts: salty, pungent and garlicky on the outside, bittersweet ...