Eggy Asparagus Salad - cooking recipe

Ingredients

3 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound asparagus, cut into 3-inch pieces
1/2 teaspoon salt
4 hard-boiled eggs, peeled and quartered
ground black pepper to taste
1 lemon, sliced (optional)

Preparation

Heat oil in a skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute; add asparagus, season with salt, cover skillet with a lid, and cook, stirring occasionally, until asparagus is tender, 3 to 5 minutes. Let asparagus cool in the skillet.
Gently stir egg quarters into the cooled asparagus mixture; season with pepper and garnish with lemon slices.