Michigan 
Asparagus, a perennial plant and spring vegetable, came to the New World around 1850. The name was first known as sperage in English, a word which traces its roots to the Persian asparag, meaning “sprout” or “shoot.” It is the young, thin asparagus shoots that are commonly used for food because once the buds begin opening the shoots quickly turn woody. Asparagus is served as both a side dish and appetizer and can be prepared in a variety of ways, including pickled, stir-fried, grilled, oven-roasted, sautéed, and even raw in salad.
Recipe Servings: 4
Ingredients
Directions
- Wash and trim off about ½ inch of the hard ends of the asparagus.
- Place the butter in a skillet over medium heat.
- Add the garlic and cook it until it’s slightly browned.
- Add the asparagus and toss it to coat with garlic butter.
- Add salt and pepper to taste. Add a squirt or two of lemon, if desired.
- Sauté the asparagus until it is tender and just cooked.
- Remove the asparagus from the heat and serve it immediately.
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