Monday, April 30, 2012

Asparagus with Olive Oil & Lemon

If you're in the S.E. Michigan/Northern Ohio region, chances are that you've gotten your first taste of fresh asparagus for the season already- yep, it's that time! I swung by the Ann Arbor market this past Saturday and there was a long line for fresh asparagus at the two booths selling it.

Being the formerly picky person that I am, I only recently started liking asparagus. By liking, I mean actually trying it. At any rate, I always want to buy it- it's one of the first green veggies in season in the spring that's not in the leaf greens family. I haven't accumulated that many go-to asparagus recipes; I hope to find 5-6 new ways to prepare asparagus this season. Here's one of them!

Asparagus with Olive Oil & Lemon
15 stalks medium sized asparagus
2 Tbsp olive oil
1 teaspoon lemon zest 
1 teaspoon lemon juiceSalt and freshly ground black pepper


  • Prep the asparagus by rinsing them well and cut off white bottoms and compost/trash them. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal angle.
  • Fill a medium sized saucepan half way with water, and bring to a boil. 
  • Add the asparagus and reduce heat to a simmer. 
  • Boil the asparagus for 2 minutes, then drain the hot water. 
  • While the asparagus are still hot, add olive oil, lemon zest and lemon juice to the pan and mix.
  • Add salt and pepper to taste
Serve and Enjoy!

What's your favorite way to enjoy asparagus?

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