Asparagus with Toasted Garlic and Parmesan - ATK

By norsegal8

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, sliced thin
• 2 lbs. thick asparagus spears, ends trimmed
• kosher dalt
• black pepper
• 2 tablespoons Parmesan cheese
• 1 tablespoon unsalted butter

Preparation

Step 1

Heat the olive oil and sliced garlic in a 12-inch skillet over medium heat; cook, stirring occasionally, until the garlic is crisp and golden, but not dark brown, about 5 minutes. Using a slotted spoon, transfer the garlic to a paper towel-lined plate.

Add the butter to the oil in the skillet. When the butter has melted, add half the asparagus to the skillet with the tips pointed in one direction; add the remaining spears with the tips pointing in the same direction. Using tongs, distribute the spears in an even layer (they won't quite fit); cover and cook until the asparagus is bright green and still crisp, about 5 minutes.

Uncover and increase the heat to high; season asparagus with salt and pepper. Cook until the spears are tender and well browned along one side, using tongs to occasionally move spears from the center of the pan to the edge of the panto ensure that all are browned. Transfer the asparagus to a serving dish, sprinkle the Parmesan and toasted garlic; adjust the seasonings with salt and pepper. Serve immediately.