1.  Snap fresh asparagus

2.  Boil Water

3.  Add asparagus and blanch for 2 minutes

4.  Put asparagus in ice water to stop the cooking

5.  In a large skillet over medium-high, add two tablespoons of minced garlic, then deglaze with 1/2 cup of Bob Wallace No. 21. Bring to a simmer and allow to reduce to half the volume.

6.  Add 1/2 stick of butter, 1/3 cup of lemon juice, 1 tablespoon of Buffalo sauce, 1-2 tablespoons of hot sauce, 1 tablespoon of parsley. Give a quick stir to combine.

7.  Add the blanched asparagus and toss for 2 minutes until mixed up.