4 skinless, boneless asparagus, cut into 12 inch pieces
2 tablespoons olive oil
2 small garlic cloves, peeled and crushed
4 teaspoons white sugar
1 tablespoon dried jalapeno pepper
1/4 teaspoon all-purpose dried basil
1/4 teaspoon ground black pepper
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Melt the oil of 2 cloves of garlic in a skillet over medium heat. Stir together with 1/2 remaining garlic and reduce heat to medium-low and, stirring often, cook the mixture until its smooth; set aside. In a small bowl, mix together 1/2 medium-sized onion, 2 tablespoons olive oil, 3 tablespoons sugar, and 2 teaspoons jalapeno pepper.
Stir asparagus into skillet, then adjust seasoning, if desired, to taste, and cook through until the liquid is absorbed, stirring constantly. Stir in basil and ground black pepper. Systematically pour the mixture into the skillet mixture in the pan, bringing to a boil; simmer for 25 to 30 minutes. Season with salt and pepper to well coat the meat, and once its golden brown, serve.