Asparagus Sautéed with Garlic
Portion Size: ½ cup asparagus Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 4 cup bunch fresh asparagus, | Washed and trimmed. Remove any tough stems. |
| 3 cloves garlic | Washed, peeled and minced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Melt the oil in a large skillet over medium-high heat. | |
| 2 | Add the garlic and asparagus spears. | |
| 3 | Cook for 10 minutes, stirring occasionally, or until asparagus is tender. | Cook until internal temperature reaches 135°F. |
Variations: May be boiled, braised, char/grilled, microwave, roasted, steamed or stir fried.
Asparagus with Lemon: Drizzle with olive oil, 2 cloves garlic, 2 tablespoons Parmesan cheese and bake 425°F for 12-15 minutes
Asparagus with Asian Sauce: Drizzle with olive oil, 2 cloves garlic, 2 tablespoons Hoisin sauce and bake 425°F for 12-15 minutes. Sprinkle with sesame seeds just before serving.
Asparagus with Grape Tomatoes and Pine Nuts: Reduce asparagus to 2 cups. Drizzle with olive oil, 2 cloves garlic, 2 tablespoons 2 cups grape tomatoes (halved) and stir fry for 5-7 minutes. Top with 2 tablespoons Pine nuts. Stir fry 1 more minute.
Asparagus with Sliced Almonds and Parmesan Cheese: Drizzle with olive oil, 2 cloves garlic, 2 tablespoons Parmesan cheese and bake 425°F for 12-15 minutes. Remove from oven and top with 2 tablespoons sliced almonds. Bake 1 more minute.
