The other night I needed to start a veggie dish stovetop that would cook without much maintenance while I whipped up the other courses. Noticing I had some lonely asparagus in the fridge, out came the great green vegetable along with some garlic and one shallot.
Take two cloves of garlic, clean and chop or squeeze them through a garlic press. Clean and chop one shallot. Toss it all into a small pan stove top along with about 2 tbsp of olive oil. Wash and dry the asparagus and cut off the rough bottoms (I used a 12 ounce package). Add to the pan. Cook on medium heat, and make sure your garlic does not burn or turn brown or it will taste bitter. Let it cook stove top for approximately 20 minutes or until it reaches the right temperature. Total cook time will depend on whether you prefer your veggies al dente or slightly more done. Hit it with a hint of fresh cracked black pepper and it is ready to serve.
2 Tbsp Olive Oil
2 Cloves Garlic