I am the only one at my house who will eat asparagus! I love it but I never used to buy it often because I didn't want it to go to waste. But I've figured out a few things to do with the leftovers that make having extra a really good thing!
Chop and add to:
Picnic Pasta Salad
Creamy Parmesan Rice
Veggie omelet with spinach, tomatoes and provolone (my favorite!)
And this asparagus only takes a few minutes to prepare so it’s a great veggie to cook when your time is limited.
Quick & Easy Asparagus
1 bunch fresh asparagus
2 teaspoons olive oil
2-3 cloves garlic
Coarse grain salt
Peel garlic and smash with a chef’s knife or spatula so that the cloves burst open but mostly stay intact. Heat olive oil and garlic in a medium skillet over medium-high heat until garlic is fragrant and just starting to brown (about 2-3 minutes). Remove garlic from oil. We do this to infuse the oil with the garlic without worrying about the garlic overcooking and becoming bitter. Remove garlic and discard.
Cut the fibrous ends off of the asparagus. I pick one piece up and see where the end naturally snaps off when I bend it then use it as sort of a template to know how much to cut off of the other pieces.
Add the asparagus and salt to taste to the oil and sauté for 3-4 minutes or until tender-crisp. Serve immediately.