Blanched asparagus spears are blanched in salted water then tossed in garlic-infused butter. Crispy garlic bits complete the dish.

Blanched asparagus with butter and garlic

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Connie Veneracion


  • 200 grams baby asparagus
  • 1 teaspoon salt
  • 2 tablespoons chopped garlic
  • pepper


  • In a wide pan, boil enough water to reach a depth of two inches. Sprinkle in the salt.
  • When the water boils, spread the asparagus in it and cook for 3 to 4 minutes. 
  • Drain the asparagus and dump in a bowl of iced water to keep them crisp.
  • In a small frying pan, melt the butter.
  • Over medium heat, fry the garlic in the butter until browned and crisp.
  • Arrange the asparagus on a plate. Pour the butter and garlic over them. Season with a little pepper.