FEEDS: 2-4

WHAT YOU’LL NEED:

• 1 bunch fresh asparagus spears
• 1 T. olive oil
• 3 cloves fresh crushed garlic
• 1 T. drained small capers
• pepper

LET'S COOK

Bring a couple inches of salted water to a boil in a pot. Drop in the fresh asparagus spears, which you’ve trimmed, and boil for about 3-4 minutes. Check the asparagus to be sure it’s as tender as you like it.

When it’s ready, drain it. Leave the spears in the pot, place on the stove and add the crushed garlic, capers, olive oil and a couple of grinds of pepper. Stir it up, turn the burner to the lowest setting, cover the pot and allow to simmer for about 3 minutes. Stir it up again, check the seasonings, adjust as you see fit and then serve it up.

MORE IDEAS:

It’s usually best to cut the asparagus while still a bunch bound by an elastic band, about an inch or so up from the cut end before cooking.