Pan-Fried Asparagus

"Experienced cooks will know, without reading the submitter's review and clarification, that this recipe has some problems. For inexperienced cooks, it's no wonder they didn't care for this if they pre..." See morepared it as the recipe is written, with it's excessive amounts of butter and olive oil, and the direction to saute the garlic over such high heat. If made correctly, you will simply drizzle a bit of olive oil in a pan, add a little butter, saute the asparagus until crisp tender, and add the garlic at the very end after lowering the heat. This is a simple,delicious and classic method of preparing many vegetables in addition to asparagus, worthy of five stars if prepared with the necessary modifications."

"This is my recipe. They changed the amounts for the ingredients. Use at least a pound of asparagus for the amount of butter and oil in the recipe. Cut down the butter to one to two tablespoons if you'..." See morere only using 1/2 lb. of asparagus. I also use this recipe with fresh green beans. Yum!"

"Making this recipe was the first time ever tried asparagus. Now, I can't eat it any way but like this. I serve this with dinner at least twice a week. I don't use fresh garlic, I used jarred cushed..." See more or minced garlic (whatever is in the fridge). I use two teaspons (hey - I like garlic). If you do this, add the garlic in at the end of the cooking time as the garlic would burn if you added it in at the beginning as the recipe calls for you to do with fresh garlic cloves."