Shiny Cooking

Everyone knows that a little fat in cooking is a Good Thing. Butter or olive oil brings out flavor, coats food, and makes it glisten and look pretty. What I want to know is the name of the god person who got the brilliant idea to use both at once.

butter and olive oil, together at last

The plain, quick-simmered aspargus I slapped up earlier is a homey preparation, perfect for quick weekday suppers. This asparagus, cut the same into 1-inch niblets, is fried in olive oil, butter, salt, and garlic for about 8 minutes or so. Infused with flavor, it works when you have company, or a bit more time to hover over the stove with the asparagus. Wait, what was that above? Let’s reiterate.

Butter.

Salt.

Olive oil.

Garlic.

What’s the word for one more than a triumvirate? Because this is one holy 4-ingredient mashup.

pan-roasted asparagus

If you choose to reduce the butter or olive oil, or if you prefer a fresher taste to the garlic, add the garlic near the end of the cooking time. Cooking the garlic and asparagus in less fat will increase the chance of the garlic overcooking and browning, which gives it an icky flavor. Cooked as specified in the recipe, the garlic will infuse the asparagus with garlicky flavor. Icky + garl?

method: stovetop
time: 20 minutes total

1 pound asparagus, trimmed and cut into 1-inch lengths
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 cloves minced garlic

In a large skillet, melt the butter over medium-high heat. Add the olive oil, salt, pepper and garlic. Stir together.

Add asparagus and cook for 8 to 10 minutes, stirring frequently.

tags: asparagus

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