Bos Famous Garlic Asparagus Recipes

Steps:

• Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Steps:

• Heat the oven for @ 400 degrees.
• Clean and cut off the thick ends (about 1 inch) of the asparagus and place in a deep baking dish (glass or porcelain preferred). With a pastry brush, brush on the crushed garlic in both vertical and horizontal directions to coat the vegetable. Drizzle the olive oil (add more if desired) in a horizontal direction from left to right. Finish off the asparagus by lightly dusting the top with the sea salt and fresh ground pepper. Bake in the oven uncovered for @ 15-20 minutes. When the asparagus looks tender, change the oven temperature setting to broil for @ 5 minutes to deepen and crisp the tips of the vegetable.
• Serve immediately!

Steps:

• Preheat the oven to 350 degrees F.
• Place asparagus in a baking dish and season with salt and pepper.
• Heat a small saute pan over medium heat. Add olive oil and garlic and then lemon juice and pine nuts. Toast until nuts begin to brown slightly. Remove from heat and drizzle over asparagus. Roast in the oven until just cooked. Serve warm or at room temperature with eggs and prosciutto.

Steps:

• In a large skillet, bring 1/2 in. water to a boil. Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3-5 minutes; drain. Toss asparagus with butter and cheese.

Steps:

• Fry bacon medium crisp in frying pan on med heat.
• Remove bacon, chop coarsley and set aside - reserving bacon fat in pan.
• Place 2 crushed cloves of garlic in pan and fry untill tender but not browned.
• Meanwhile - To prepare asparagus for cooking:
• Wash,.
• Hold bottom end of asparagus in right finger tips, the other hand will hold asparagus in about the middle and bend to 'snap' off ends where they naturally break to get rid of the tough ends. Discard ends.
• With a potatoe peeler and gently peel tough outer layer away from cleaned asparagus.
• Place in frying pan with the partly cooked garlic and cook untill tender crisp - about 5 minutes. Watch that the garlic does not burn, what you are looking for is a gentle crispy golden color.
• Sprinkle asparagus with chopped bacon and parmesan salt and pepper -topping with the crispy garlic from the pan. - serve immediately.

Steps:

• Bring a large pot of water to a boil. Add asparagus and blanch until the asparagus turns a vibrant green, about 1 minute. Transfer asparagus to an ice bath to stop the cooking process. Remove asparagus from the ice bath, drain, and set aside.
• Heat olive oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, just until it becomes fragrant, about 30 seconds. Season with pepper flakes, add asparagus, and quickly toss in the seasoned oil. Heat until asparagus is just crisp-tender, not overly soft, 1 to 2 minutes.
• Stir in olives and season with salt and pepper. Serve with lemon wedges.

Steps:

• Preheat oven to 450°F.
• Spread asparagus in a single layer on a shallow baking pan or baking sheet.
• Drizzle lightly with olive oil.
• Sprinkle salt to taste.
• Spread minced garlic over all stalks.
• Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
• Serve immediately.

Steps:

• Heat oil and garlic in a small saucepan over low heat until garlic becomes golden- several minutes (do not burn garlic); allow oil to cool.
• Bend asparagus gently at a natural point and when it snaps, discard end pieces.
• Place asparagus on a lipped roasting pan and toss with infused olive oil and garlic, coating all pieces.
• Line up asparagus and push together, season with salt and pepper, then sprinkle with grated Parmesan.
• Roast in a preheated oven at 400°F for 12 minutes or until cooked to your liking.
• Serve at once.

Steps:

• Melt butter in a skillet over medium-high heat.
• Stir in the olive oil, salt and pepper.
• Cook garlic in butter for a minute, but do not brown.
• Add asparagus, and cook for 10-12 minutes, turning asparagus to ensure even cooking.

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

Steps:

• Rinse asparagus thoroughly.
• Cut into 1 1/2 inch bites, after removing tough ends.
• In a large nonstick pan, throw in garlic until it "starts to sizzle".
• Add butter, and melt.
• Stir to evenly distribute garlic.
• Drop in asparagus, simmer on med-high heat, until sauce level gets to half the volume of the asparagus, flip the asparagus, simmer two minutes.
• Flip/stir again.
• Add the wine.
• Simmer until largest pieces are just fork tender--not crisp (though, I like mine still a bit crispy).
• Take off heat, cover let rest 10 minutes, then serve.
• **We have used vegan margarine (not low-fat) successfully, too, if you want to make this vegan.