Once the season hits, the bright crunch of asparagus finds its way into meal after meal at my house. I can’t get enough. I give it a quick blanch to lock in the green crispness and sometimes that is it. Other times I’ll give the asparagus a quick saute or grill or toss it with a homemade vinaigrette. Here I’ve topped it off with a crunch of a different kind from toasted breadcrumbs infused with garlic.
Crunchy Sauteed Asparagus
1 bundle asparagus, ends trimmed
4 TB butter, divided
1 clove garlic, minced
1/2 c.