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4 pounds asparagus, trimmed to 4" lengths
6 tablespoons olive oil
12 garlic cloves, peeled, thinly sliced

Cook half of asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Remove asparagus with small strainer and transfer to bowl of ice water to cool. Drain well. Arrange on platter. Repeat with remaining asparagus. (Can be made 3 hours ahead. Let stand at room temperature.)

Heat oil in small skillet over medium heat. Add garlic and sauté 1 minute. Pour oil with garlic over asparagus. Season with salt and pepper and serve.

Posted by Carole Walberg Walberg

Nutritional Info Per Serving: N/A