1 bunch asparagus
1 fat clove garlic, whole
salt & pepper
splash dry vermouth or white wine
knob of butter
juice of half a lemon
- Snap each asparagus spear so that you've removed the woody base. Place the spears in a wide pan that has a lid, add the garlic, vermouth, butter salt and pepper. Cover with the lid then cook over a medium heat for around 8 minutes or until the spears are cooked through.
- Finish off by squeezing over the lemon juice and adjusting the seasoning as needed. Keep the cooking juices and drizzle over the top of the asparagus when serving. This was particularly good with some gridled tuna steaks and boiled new potatoes.