1 kg asparagus
Salt and pepper
Finely chopped garlic
1/4 cup olive oil
Trim and wash the asparagus. Cut the tops of the spears off and place in a saucepan. Cut the spears in half lengthways and cut into 4cm lengths and add to the saucepan.
Add salt and pepper to taste, garlic and olive oil.
Cover and cook over low - medium heat until soft, stirring every now and then.
Serve as a tasty side dish with any meal.