4 Servings 2 min Cook
1 Lb Asparagus
1 Tbsp Olive Oil
1 Clove Garlic
1 Tsp Salt
Trim the bottom inch or two off the asparagus.
Finely chop the garlic.
Cut spears in half crosswise.
Heat olive oil in a large heavy skillet.
Sprinkle with salt and garlic.
Toss well for one to two minutes.
Serve hot or at room temperature.