Lemon Garlic Asparagus
Servings 2
Equipment
- Large skillet
Ingredients
- ½ lb thin asparagus washed and trimmed of woody ends
- 2 tbsp butter
- 2 garlic cloves minced
- ½ lemon juice, and zest, plus more for garnish, optional
- 1 tsp fresh parsley chopped
- Sea salt and freshly cracked black pepper to taste
- Pinch of crushed red pepper flakes, to taste
Instructions
- Blanch the asparagus by bringing 1 inch of salted water to boil in a large skillet. Once the water is boiling, place the asparagus spears in the water to blanch for 1 minute.
- Using tongs, immediately plunge the asparagus into a bowl of ice water to stop the cooking process and to lock in the bright green color. Transfer asparagus to some towels to remove excess moisture.
- Saute the asparagus by heating the oil and butter in a large skillet over medium heat until sizzling. Add the asparagus spears and toss to coat in the butter and cook for 1 minute, until crisp-tender. Side Note: If you have thick spears, it will take another minute or two for crisp-tender.
- Add the minced garlic; cook and stir until fragrant, about 30 seconds.
- Remove from heat and stir in lemon zest, juice, parsley, and season with sea salt and pepper and crushed red pepper flakes, to taste.
- Place asparagus spears on a serving plate and drizzle sauce over them. Serve immediately with lemon wedges on the side. Enjoy.