Asparagus
by Julie GilbertSauteed Asparagus with garlic and lemon
Rated 5.0 stars by 1 users
Category
Vegetable
Servings
4
Ingredients
- 1½ pounds asparagus, ends trimmed and cut into 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, crushed
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt
Directions
- Trim the bottom ends off of the asparagus. The ends are usually too tough and woody for consumption. Cut the asparagus spears into 3-inch pieces.
- Heat the olive oil in a large skillet over medium heat. Add the crushed garlic and sauté 30 seconds.
- Add the asparagus and sauté for about 5 minutes or until crisp-tender.
- Remove the skillet from the heat and add the lemon juice and sea salt; stir well.
- Serve immediately.
Recipe Note
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