Asparagus With Green Garlic

By Martha Rose Shulman

Asparagus With Green Garlic
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(115)
Comments
Read comments

When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten. You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.

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Ingredients

Yield:Serves four
  • 1small bulb green garlic that has formed cloves
  • 2tablespoons extra virgin olive oil
  • 1 to 1½pounds asparagus, trimmed and cut on the diagonal into 2-inch lengths
  • Salt
  • Freshly ground pepper
  • 1tablespoon chopped flat-leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

90 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 349 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.

  2. Step 2

    Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

Tip
  • Advance preparation:> This is best when served right away.

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Ratings

4 out of 5
115 user ratings
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Comments

Es

Wonderful when the asparagus and the garlic are fresh (and from the vegetable garden). Very nice flavor but this is not the most attractive way to serve asparagus.

Es

Wonderful when the asparagus and the garlic are fresh (and from the vegetable garden). Very nice flavor but this is not the most attractive way to serve asparagus.

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