SV Solstice Recipes

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====== Pan-Roasted Asparagus with Toasted Garlic and Parmesan ======

**Serves 2**

This recipe works best with asparagus that is at least ½ inch thick near the base. Do not use pencil-thin asparagus; it will overcook.

===== Ingredients =====
  * 2 cloves garlic, thinly sliced
  * 1 tablespoon unsalted butter 
  * 2 teaspoons olive oil 
  * 1 pound thick asparagus, trimmed 
  * Salt and pepper 
  * 2 tablespoons grated Parmesan

===== Instructions =====
  - Cook 2 thinly sliced garlic cloves and oil in 12-inch skillet over medium heat until garlic is crisp and golden, about 4 minutes. 
      * Transfer garlic to paper towel–lined plate and set aside, leaving oil in skillet.
  - Add butter to garlic oil left in skillet. 
      * Add half of asparagus to skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. 
      * Using tongs, distribute spears in even layer, cover, and cook until asparagus is bright green and still crisp, about 7 minutes.
  - Uncover, increase heat to medium-high, and cook until asparagus is tender and well browned on one side, 3 to 4 minutes, using tongs to transfer spears from center of skillet to edge of skillet to ensure even browning. 
  - Season with salt and pepper to taste.\\ Sprinkle toasted garlic and 2 tablespoons grated Parmesan cheese over asparagus, and serve.

**Credit:** The Complete Cooking for Two Cookbook (The Complete ATK Cookbook Series) (p. 293). America's Test Kitchen. Kindle Edition.