~24 asparagus stalks
2 cloves garlic
3 tablespoons butter
3 tablespoons maple syrup
1 tablespoon soy sauce
Smash garlic cloves, peel, and then chop finely. Chop off hard ends of asparagus stalks (~2in?). Melt butter in large saucepan with a thick bottom on medium-high heat. Throw in garlic and fry until golden brown. Remove garlic to a small bowl, keeping as much butter in saucepan as possible. Pour maple syrup and soy sauce into small bowl and stir together. Begin frying asparagus in saucepan. Coat well with butter. Stir every two minutes. The goal is to get them brown or charred on as many sides as possible, and to cook them until soft. Once they are soft enough to your liking, pour in liquid mixture, remove from heat, and stir asparagus around to coat them. The liquid should boil off very quickly and caramelize a bit from the latent heat of the pan. Serve immediately.
2 cloves garlic
3 tablespoons butter
3 tablespoons maple syrup
1 tablespoon soy sauce
Smash garlic cloves, peel, and then chop finely. Chop off hard ends of asparagus stalks (~2in?). Melt butter in large saucepan with a thick bottom on medium-high heat. Throw in garlic and fry until golden brown. Remove garlic to a small bowl, keeping as much butter in saucepan as possible. Pour maple syrup and soy sauce into small bowl and stir together. Begin frying asparagus in saucepan. Coat well with butter. Stir every two minutes. The goal is to get them brown or charred on as many sides as possible, and to cook them until soft. Once they are soft enough to your liking, pour in liquid mixture, remove from heat, and stir asparagus around to coat them. The liquid should boil off very quickly and caramelize a bit from the latent heat of the pan. Serve immediately.
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