Update on Grasshopper Pie — found the creme de menthe and creme de cacao. Made the pie and it was delicious.
Today’s recipe is in honor of my mother who loves asparagus.
- 1/4 cup butter
- 2 tbsp. olive oil
- 1 tsp. coarse salt
- 1/4 tsp. ground black pepper
- 3 cloves garlic, minced
- 1 lb. fresh asparagus spears, trimmed
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.