2 tsp olive oil
2 cloves garlic, minced
1 lb. asparagus, cut into 1-inch pieces, tips and stalks separated
1 T. mild curry paste (such as Patak’s)
½ cup vegetable broth

Heat olive oil in a large nonstick skillet set over medium heat. Add the garlic and sauté for 30 seconds. Add the asparagus stalks and curry paste, and sauté for 2 minutes. Stir in the vegetable broth and bring to a simmer. Add the asparagus tips. Cook until the asparagus is just tender. Transfer the asparagus and sauce to a serving dish. Serve hot or at room temperature.