Green asparagus stalks sautéed in garlic butter with white wine. Learn how to make this quick tasty asparagus recipe.
Wash and dry the asparagus stalks. Remove woody ends by lightly bending bottom ends of stalks until they snap. Discard woody parts. It the asparagus is young there is no need to peel the stalks.
Set a skillet on medium-high heat and add 30 g of butter. Peel the garlic clove, cut it in half and add to melted butter, stirring it around for a minute to infuse.
Add asparagus to the skillet and sauté for 1-2 minutes. Add the white wine and let it evaporate for about a minute.
Close the lid and lower the heat to medium. Simmer the asparagus stalks for 15-20 minutes covered, checking them from time to time. If the wine reduces too quickly, add some water to keep having some steam in the pan. Cooked asparagus should easily prick with a fork but still retaining some firmness. Cooking time depends of thickness of stalks.
When the asparagus is done, remove the pan from the heat. Add remaining butter on top of asparagus, sliding it all over as the heat from the asparagus melts it. Add a sprinkle of salt is desired (not necessary if using salted butter).