How to make
Wash the asparagus, break off the hard end at the base and peel the thicker ones. Thinner green asparagus, do not need to be peeled.
Peel the cloves from 1/2 head of garlic and if they are large, cut them lengthwise.
Heat the olive oil in a pan over medium heat. I used a grill pan large enough to hold the entire length of the asparagus.
Add the garlic to flavor the olive oil and after about a minute arrange the green asparagus in a single row.
Cook them, until they have browned on one side, then flip them over, add the butter in pieces on top and continue cooking, until the vegetable have nicely browned on the other side as well.
It is best to cook over higher heat, so that the asparagus remains tender on the inside and does not soften too much.
If the garlic becomes too brown, take it out, so that it doesn't burn and spoil the flavor of the pan-fried asparagus.
When done, take them out and place them onto a plate and sprinkle them with finely grated Parmesan and Maldon salt flakes.
Enjoy your meal!
