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Sauteed Garlic Asparagus
SUBMITTED BY:
DARTANYUN
PHOTO BY:
TRACY K
"A simple but tasty twist to regular old Asparagus."
RECIPE RATING:
Read Reviews
(440)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
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DIRECTIONS
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
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REVIEWS
Reviewed on Apr. 5, 2007 by Karen
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Karen
Apr. 5, 2007
I saute asparagus all the time, but to make this recipie into a 5* I use olive oil that will not burn so easily, a tbsp. of balsamic vinegar and a tbsp. of minced garlic and don't cover it as it'll get soggy. I use a teflon frying pan and stir fry/toss it for 3 - 4 minutes. When it's ready, I sprinkle with fresh grated parmasen cheese, salt and pepper.
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73 users found this review helpful
I saute asparagus all the time, but to make this recipie into a 5* I use olive oil that will...
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Reviewed on Feb. 11, 2008 by JWUKID
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JWUKID
Feb. 11, 2008
The recipe is all right however it forgets to address one major focal point of vegetable cookery. Now of course this is an option and not required however I would first blanch the asparagus because sauteed asparagus has an unattractive brown tint to it. To blanch; bring a pot of water to a boil and season with salt. Prep a large mixing bowl(size varies on quantity) fill with ice and cold water. Place asparagus in boiling water for about a minute then remove and put in ice. Let it sit for a few minutes and then remove, pat dry - then saute. Good Luck & more importantly have fun.
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38 users found this review helpful
The recipe is all right however it forgets to address one major focal point of vegetable...
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Reviewed on Nov. 22, 2006 by
Christi
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Christi
Nov. 22, 2006
With a few minor tweaks this recipe is a total winner. There's no need for 3 tablespoons of butter. 1 and a half was just fine... just enough to coat the asparagus. Also, the cooking time was a bit long. If you like asparagus a bit more firm and crisp, I would reduce the cooking time to about 7 minutes. 10 made it a little too mushy. But I will and have made this many times over
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30 users found this review helpful
With a few minor tweaks this recipe is a total winner. There's no need for 3 tablespoons of...
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Reviewed on Mar. 2, 2006 by MysVineyard
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MysVineyard
Mar. 2, 2006
I use olive oil in lieu of butter/margarine and, to make it a little quicker/easier, I use garlic from a jar and a dash of sea salt to really bring out the flavor! One of my favs.
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21 users found this review helpful
I use olive oil in lieu of butter/margarine and, to make it a little quicker/easier, I use...
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Reviewed on Nov. 7, 2007 by
love2eat
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love2eat
Nov. 7, 2007
easy and tasty way to prepare asparagus. I like the change from steamed. However, a tip when you saute asparagus that wasn't mentioned in the recipe - the smaller (thinner) the stalk the better it is for sauteing. Larger stalks are better suited for steaming. And 10 minutes I found much too long, since the butter needs to heat up quite high to saute I think 10 minutes would of burned it or the garlic. I sauted for 5 minutes.
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19 users found this review helpful
easy and tasty way to prepare asparagus. I like the change from steamed. However, a tip when...
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Reviewed on Apr. 12, 2007 by
Virginia
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Virginia
Apr. 12, 2007
This is so good! The only way I cook asparagus now! It is a helpful hint though: don't leave the asparagus while its cooking! Depending on how thick it is, it could be done rather quickly. Instead, rely on the color: a minute or two after it turns bright bright green and right before it starts to brown is when it is perfect (we like ours semi-crisp). I also add a splash of white wine maybe 1 1/2 minutes before it's done.
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16 users found this review helpful
This is so good! The only way I cook asparagus now! It is a helpful hint though: don't leave...
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Reviewed on Oct. 25, 2006 by
Michel
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Michel
Oct. 25, 2006
I added some White Wine & followed everyhting else to the letter. My guests raved all night about this recipe. Thanks. This is truly divine
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13 users found this review helpful
I added some White Wine & followed everyhting else to the letter. My guests raved all night...
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Reviewed on Mar. 19, 2006 by
TchrJrHi
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TchrJrHi
Mar. 19, 2006
This review is from hubby. I do not like asparagus so I couldn't touch the stuff. On the other hand, hubby ate the entire bunch. He loved it. Thanks for the post.
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10 users found this review helpful
This review is from hubby. I do not like asparagus so I couldn't touch the stuff. On the...
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Reviewed on Mar. 19, 2006 by JAGGEDLNS
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JAGGEDLNS
Mar. 19, 2006
This is how I fix green beans. It never occurred to me to try it with asparagus. Thank you. This was outstanding.
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10 users found this review helpful
This is how I fix green beans. It never occurred to me to try it with asparagus. Thank you....
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Reviewed on Apr. 14, 2006 by CHERRY007
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CHERRY007
Apr. 14, 2006
Used olive oil instead of butter. Chopped asparagus into bite-sized pieces and added a handful of shrimp to the mix. Served with pasta. Quick. Easy. Delicious.
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9 users found this review helpful
Used olive oil instead of butter. Chopped asparagus into bite-sized pieces and added a handful...
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