SAUTÉED ASPARAGUS SPEARS

Wash and trim asparagus, being certain to remove the tough ends. Heat a medium-sized skillet, large enough to hold the spears in one or two layers, over medium heat. Add the olive oil and garlic and sautes for one minute, being careful not to brown. Add spears with tips facing one direction. Add salt, pepper and just enough water to cover bottom of pan. Cover and simmer until tender, about 20 minutes, adding additional water if needed. (Cooking time will vary according to size and tenderness of asparagus). Remove lid and simmer until water has evaporated. Place cooked asparagus on serving dish and garnish top with egg slices. Serve immediately if you want it hot, but it is just as good at room temperature.

Notes: Most recipes will tell you to buy young, tender asparagus. That does not necessarily mean that the thinner spears are the most tender. I'm not sure why but, more often than not, it is the opposite. I must admit that, when I check out the asparagus, I take my fingernail, starting near the bottom of the stem, and continue up the stem until my nail easily penetrates the surface. That way I can tell how much waste there will be, because the tough part of the stem must be removed. Also make certain that the tips look fresh. If you buy asparagus before you will need to use it, it can be stored, tips upright, in a container of water. However, a vegetable storage bag will do as well. I have made this recipe using canned asparagus. I do not heat the asparagus. I place the olive oil and garlic in a small dish and heat it in the microwave to soften the garlic, then pour it over the asparagus. It's delicious, and nothing could be easier.