Asparagus Cantonesechina, vegetables 2 tablespoon oil 1 garlic clove; crushed 2 lb asparagus sliced diagonally 1 salt, pepper Heat oil in skillet over high heat almost to smoking point. Stir in garlic, then add asparagus. Cover and shake pan vigorously 3 to 5 minutes. Asparagus should be crisp-tender. Season to taste with salt and pepper. (C) 1992 The Los Angeles Times Recipe courtesy of: Karen Mintzias, 03 Mar 93 18:29:46 |
