Sauteed Asparagus with Lemon
Try this side with seared steak, roasted lamb or chicken.
- Servings: 4
Source: Everyday Food, June 2010
- 1 tablespoon olive oil
- 2 bunches asparagus (14 ounces each), ends trimmed
- Coarse salt and ground pepper
- 4 wide strips lemon zest
- Juice from 1/2 lemon
In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat, and serve warm.