This method for how to cook asparagus on the stove is quick and delivers satisfying results. All you need is a large pan for boiling and then sautéing the asparagus in olive oil, and you'll create the ultimate fresh and nutritional side dish.
Cut the asparagus tips off (leaving just the greenest parts).
Using a potato peeler, remove any hard parts so the stems are very soft to the touch.
Bring water to a boil, add a pinch of salt and then add the asparagus.
Boil the asparagus for about 5 to 10 minutes (depending on the thickness), or until they are bright and tender.
Remove the asparagus from the water and reserve.
Remove the water from the skillet. Turn the heat down to medium and add the olive oil. Once the olive oil heats, add the garlic cloves and cook them until they are golden-brown.
Return the cooked asparagus to the pan and mix them thoroughly with the olive oil and garlic.
Sprinkle with some sea salt and pepper.
Serve
Notes
If you cover the cooked asparagus properly it should last up to 3 to 5 days in the fridge.
Reheat it in the pan or in the microwave.
Uncooked asparagus can be stored in the refrigerator for up to 5 days. It's time to throw them away when the ends become dark/mushy. If you want the asparagus to stay fresher longer, trim the ends and stand them up in a jar or container with an inch of water so that the ends stay moist. Alternatively, you could wrap the trimmed ends in moist paper towel inside of a zip-top bag.