1 Tbsp Olive Oil
30 long thin spears of Asparagus
2 cloves Garlic chopped
2 dashes Sea Salt
Approx 1 Tbsp Balsamic Vinegar (to taste)

Snap the bottoms off each spear of asparagus, rinse off well. Can also break each spear in half if you wish. Heat the olive oil in a large saute pan, do not allow oil to smoke. Add asparagus, toss to coat well with oil, keep moving in the pan as it cooks, do not over cook. Add Garlic when asparagus is well coated. Once asparagus is cooked, add balsamic vinegar, I use about 5 dashes. again, coat well. Remove from heat, shake in a dash or two of sea salt. Remove to serving platter or plates. Makes 3 -4 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user KASHMIR.

 

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