Slice each of the asparagus stalks diagonally into 1/2-inch thick pieces, but leave the tips 2-3 inches long, and set aside. Cut the lemon in half. Cut one half of the lemon into wedges, place them in a small dish, and reserve for service. From the other half, remove the zest, reserve the lemon half for use in the cooking process, and set it and the zest aside. In a non-stick skillet, saute the asparagus in the olive oil for 3 minutes. Add the garlic, the reserved lemon zest, season the mixture with a little salt and pepper, and saute an additional 2-3 minutes or until the asparagus is tender. Add the chopped parsley, squeeze some juice from the zested lemon half, and toss well to combine. Taste and add additional salt and pepper, if needed. Serve the reserved lemon wedges along with the asparagus.
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