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This method of cooking asparagus is quick and succulent but adds a saucy note to the asparagus. It will go particularly well with a juicy steak or a simple poached egg.
2 Tbsp olive oil
24 asparagus spears (6 per person)
1 clove garlic, squashed lightly
¼ tsp salt
freshly ground black pepper
4 sprigs thyme or savoury
1 cup vegetable or chicken stock
3 Tbsp butter
Prepare the asparagus by either peeling the lower part, or as I do, snapping off the tough ends.
In a suitably-sized deep-sided fry pan. Add the oil and heat until very hot.
Add the asparagus so that it is in a single layer. Add the garlic, thyme and season lightly with salt and cracked pepper.
Cook without moving until lightly browned (1½ minutes). Shake the pan so the asparagus rolls around and you brown the other side.
Add the stock and and butter, cover and continue to cook until the asparagus is tender.
The stock and butter should emulsify together and has reduced to a shiny glaze.