• 1 lbs Asparagus
  • 1/2 cup of Kosher Salt
  • 5 cups of ice
  • Olive oil
  • Garlic in oil
  • 4 tbsp of butter
  • 2oz of lemon juice

Cut the white base off each spear of Asparagus, about 3/4 of an inch usually. Boil a pot of water and dissolve the kosher salt in it, put all 5 cups of ice in a closed sink and add about 2 cups of water. Blanch the Asparagus in the boiling water for 2 minutes. Immediately remove and place into the ice bath water for 3 minutes.

In a pan bring the olive oil and garlic to medium heat (roughly 320 F), place the Asparagus in the pan and skillet for 2 minutes in the garlic butter. Add the butter and let it froth and you agitate the Asparagus in the skillet. Once melted add the lemon juice and cook for 1 minute.

Crush your favorite cheese coated nuts or salted nuts and sprinkle over the finished Asparagus.

Remove and serve.