We are blessed to have family members who fish, hunt and gather Yes, springtime! Love the flowering trees, shrubs and fields. Springtime foods available include asparagus. The robust asparagus, thicker than a school pencil. Sold by the bunch. I prepare by soaking in cold water. Swish it around a bit. Then hold under cold running water. Hold each asparagus spear in both hands and snap. Use the tops in this recipe. Save the bottoms for another recipe.

Ingredients

Asparagus, one bunch

Garlic, 1 clove, minced

Olive oil, 1 tbsp

Water, 1/3 cup

Preparation

Prepare the asparagus, as described above. Use a small sauté pan. Add the olive oil and turn on moderate heat. Add the asparagus and the garlic over them. Use tongs to move the asparagus to coat with the olive oil and garlic. Cook for five minutes. Add the water and again use the tongs to gently mix. Put on a lid. Gently cook for another five to 10 minutes. They will be tender enough to cut each bite with a dinner fork.