Asparagus is a very nutritious and complete food. It is also a great accompaniment for just about any kind of protein. Virtually zero carbs, this high fiber food is also high in vitamins and great for your kidneys.
1 lb. asparagus spears
1 garlic clove, minced
1 tbsp. butter
1 tbsp. olive oil
Salt and pepper to taste
Snap the woody ends off the asparagus and reserve the spear end and rinse. In a pan on medium high heat melt the butter and olive oil together. Quickly sautee the minced garlic until lightly golden brown; be careful not to burn it. Add the rinsed asparagus spears, salt and pepper to the pan turning them frequently with a spoon or pair of tongs until the spears acheive a bright green color. You’ll have to keep a close eye on these because you don’t want them to overcook or burn. Remove them from the pan to your serving dish.
The asparagus should still have a slightly crunchy texture in the middle. I like to pair asparagus with seafood, chicken, pork, beef roast or steak and pasta dishes.