Asparagus With Green Garlic

• 1 small bulb green garlic that has formed cloves
• 2 tablespoons extra virgin olive oil
• 1 to 1 1/2 pounds asparagus, trimmed and cut on the diagonal into 2-inch lengths
• Salt
• Freshly ground pepper
• 1 tablespoon chopped flat-leaf parsley

1. Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
2. Heat the olive oil over medium-high heat in a large, heavy skillet.
3. Add the asparagus and salt to taste.
4. Saute until the asparagus is tender and the skin has shriveled slightly, about five minutes.
5. Add the garlic, and continue to saute for another minute until the garlic is translucent.
6. Adjust salt, add the pepper and parsley, and serve.

garlic, extra virgin olive oil, lengths, salt, freshly ground pepper, flatleaf parsley

Taken from cooking.nytimes.com/recipes/1013594 (may not work)