Today, I'm going to try making spicy garlic butter asparagus. Usually I just pop them into the oven with some olive oil, salt, pepper but I wanted to try something different this time. So I learned recently that you're supposed to bend the asparagus in half and it will naturally break when supposed to. The only thing running through my head while doing this was the bend and snap from Legally Blonde. Literally on each one I was saying it. And instead of chopping up seven cloves of garlic, I just slice them up thinly. I'm not really sure why but I think I was craving garlic and wanted bigger bites of it. In a pan, I heated up five tablespoons of butter on medium heat. I kept on this heat the entire cooking time by the way. After the butter melted, I added the garlic and about two teaspoons of Thai chili flakes.
Once my stomach started growling from the aroma, I added the asparagus. I turned them so that they're all facing the same way for them to cook evenly. After about eight minutes of cooking, I added some salt and pepper. For the last touch, I added lemon juice and I thought I took all the seeds out but I missed them and had to fish them out. I am very happy with how these turned out. They were spicier than I expected because I always forget how a little bit of these chili flakes go a long way but I would happily make these again.