Serves 4 | 10 minutes
Recipe by Danielle Kartes
Photos by Michael Kartes
2 pounds fresh asparagus, trimmed
1 cup water
kosher salt
2 tablespoons butter
2 cloves fresh garlic, finely chopped or smashed
fresh cracked black pepper
In a large skillet, over medium-high heat, steam asparagus, seasoned with salt, in water for about 3 minutes, then drain. Add butter, garlic, and pepper. Sauté 2–3 minutes and serve.
