Sauteed Asparagus

1 bunch asparagus

Extra virgin olive oil

1 garlic clove, grated

Pinch or red pepper flakes

Kosher salt

Freshly ground black pepper

Lemon, optional

Hold each asparagus spear in your hand and break of the bottom where it naturally breaks. This allows you to remove the tough woody part of the stem that is difficult to chew.

Bring a pot of water large enough to hold the asparagus to a boil. Salt the water heavily. Fill a bowl large enough to fit the asparagus with ice and cold water. When the water is ready, add asparagus and simmer for 2 minutes. Then remove asparagus to the ice water and allow to cool. This stops the cooking and preserves the asparagus' beautiful green color. Drain asparagus. Note: you can make the recipe up to this point and continue when ready to eat.

Heat a sauce pan large enough to hold the asparagus on medium to medium-high. Add enough extra virgin olive oil to coat the pan. When the oil begins to shimmer, add asparagus. Saute for a few minutes until heated through. Then add garlic and red pepper flakes and cook for 30-60 seconds.

Remove from heat and serve with lemon wedges, if desired.