Asparagus with Olive Oil and Green Garlic 

Total time: 25 minutes
    Normally, I just do this with fresh, snipped chives, but, as long as I had the green garlic, why not?  Use chives if you don't have it. Be careful not to cook the asparagus too long, it should be just tender when pierced with a knife. Lay asparagus flat to peel, as it tend to snap easily.

 Ingredients:

• 8oz (240gr) asparagus
• 1 - 2 tbs butter
• 2 green garlic, including green tops
•   OR 1 tbs freshly snipped chives

 Instructions:

• Snap off ends of asparagus. 
• If your asparagus is very thick or it’s white use vegetable peeler and peel the bottom half of stalk. 
• Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.
• Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed.
• When done drain and put into a serving dish.
• Return the skillet to heat and melt the butter.
• Trim green garlic, slicing off the root and removing 1 layer.
• Thinly slice as much as you can, including the green tops. 
•   OR snip the chives. 
• Add to melted butter. 
• Sauté 30 seconds and add asparagus. 
• Sauté until heated through, put back onto serving dish and serve - adding salt and pepper if desired.