Asparagus is a perennial and is native to the land bordering the Mediterranean Sea. It is high in vitamin A and C, fibre and folate, the natural form of folic acid. It is important to always obtain fresh asparagus, as it begins to lose moisture and flavour shortly after being harvested. This recipe yields 0.454kg. of asparagus with butter and garlic which will serve four as a side dish.
Rinse 0.454kg. of asparagus under cold water for several seconds, and then cut the bottom of the asparagus off about an inch from the base. Pour 2 qts. of water into a large pan, and transfer to the stove over high heat.
Bring the water to a rolling boil, and add 2 tbsp of salt. Add the asparagus and boil for 2 to 3 minutes or until it is green and tender but still firm.
Transfer the asparagus to a large bowl filled with water and ice cubes. This will blanch the asparagus and prevent it from overcooking. Drain the water from the asparagus and pat it dry with paper towels.
Melt 4 tbsp of butter in a large frying pan over medium heat. Add 1 tbsp of minced garlic, 1 tsp of salt, 1 tsp of black pepper and ¼ cup of chopped parsley, and cook 3 to 5 minutes, or until a strong aroma is produced.
Add the asparagus to the frying pan and cook for 4 to 5 minutes, stirring constantly until warmed through. Remove the asparagus from the pan and serve immediately while hot.
Be very careful not to overcook the asparagus while blanching or frying. If cooked too long, the asparagus will become mushy and difficult to eat. Try serving the asparagus as a complement to a wild game dish. The strong flavour of the asparagus and garlic will offset the gamy flavour.