Friday, October 3, 2014

Asparagus with Honey Garlic Sauce

I prefer my asparagus steamed, but J served this for breakfast, and he never has time in the morning for steaming. Every day we wake up at dawn. I start work at 4 a.m. while he has to be at his company bus stop by 5 a.m. Before he travels, he makes sure the kids and I have edible stuff in our food bowls. He has roughly 30 minutes each day to whip something up. Hence, ingredients invariably end up in the frying pan. Looking at this beauty, I don't think that's a huge deal breaker.


Asparagus, cut
3 tbsps. olive oil
4 cloves garlic, minced
1/2 onion, minced
1 tbsp. honey
20 grams butter
Salt and pepper


1. In a small bowl, coat asparagus with 1 tbsp. olive oil, a pinch of salt and pepper.

2. In a saucepan, melt the butter with 1 tbsp. olive oil. Fry garlic until golden brown.

4. Add honey, mix and remove from heat.

5. Heat 1 tbsp. olive oil in a frying pan and fry the asparagus for approximately 4 mins., making sure to turn the stalks constantly.

6. Remove asparagus from the heat, arrange in a plate and pour sauce.

7. Garnish with minced onions.

Wife's Verdict: I am decidedly neutral towards asparagus. To me, it's one of those veggies you just have to eat for its nutritional value. I suppose the secret to making it more appealing is the sauce. Most recipes I've tasted pair asparagus with some type of cream sauce, so this sweet innovation is a welcome change.

I'd imagine this would have been overpowering if sugar was used, but honey gave it a more subdued tone, mixing perfectly with the mildly bitter garlic and the moderate sharpness of minced onions.

J's Status: Working to perfect the honey sauce.

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