3 tbsp ghee*
1 bunch fresh asparagus
3 cloves garlic, chopped
1/4 chicken/vegetable stock
salt and pepper
Melt the ghee in a large skillet over medium-high heat. Add the garlic, asparagus spears and chicken stock; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes. Sprinkle with salt and pepper before serving.
*Ghee is a type of clarified butter that is prepared by boiling butter and removing the residue. Spices can be added for flavor. Ghee has a long shelf-life and needs no refrigeration if kept in an airtight container to prevent oxidation. The texture, color and taste of ghee depends on the quality of the butter and the duration of the boiling.
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