In a large frying pan over medum low heat, melt the butter.
Once butter is melted, add the garlic and cook for one minute or until fragrant.
Add the asparagus and saute for about three minutes or until asparagus had reached desired tenderness.
Add the fresh parsley and saute until wilted.
Season with salt and pepper to taste.
When choosing asparagus to saute, it is best to serve medium-small stalks. Large stalks will take too long in the skillet and thin stalks will cook too quickly.*
It is best to clean your asparagus in advance and allow it to dry so it won’t steam in the skillet.
If you can't find purple asparagus, green asparagus will also work here!
Calories: 75kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 75mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 262IU | Calcium: 3mg | Iron: 1mg