Heat virgin olive oil in a heavy skillet, add a little diced garlic. Chop the end stem
of the asparagus, about a half inch down, and rinse in a colander and dry.
Add asparagus to pan when garlic is a little golden and sautee for a few minutes, turning once or twice.
Sprinkle with french herbs and salt and pepper.
Totally optional, add a squeeze of lemon to the asparagus once they’re in a bowl.
by David Latt