2 TbspExtra Virgin Olive Oiltry Caraluzzi's Extra Virgin Olive Oil
1bunchAsparagus
2 clovesgarlicfinely chopped
salt and pepper to tastetry Caraluzzi's Sea Salt and Five Pepper Blend
Instructions
Rinse the Asparagus spears under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins.
Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus and cook, stirring, until the asparagus is bright green and crisp-tender, about 5 to 7 minutes.