This is one of my favorite spring time recipes! This really is a quick, no-fuss recipe and it comes together so easily! It's super healthy too! It has a ton of nutritional benefits, lots of fiber and protein, low in calories and a good source of potassium, Vitamin A and C. You don't even need to get the chopping board or knife out for this recipe. Just bend the asparagus (like you're snapping a twig) and it will break off the woody, inedible part which makes life easier! For extra zing, I zest the lemon and sprinkle it on top right at the end. Hope y'all enjoy it as much as I do!
Ingredients
- 1 bunch of asparagus
- 2 TSP olive oil
- Half a lemon
- Generous pinch of salt
- Fresh cracked pepper
- Extra olive oil for drizzling
Directions
- Break off the inedible part of the asparagus by bending it (snapping it like a twig) and it will break off the woody part. Wash the asparagus thoroughly and dry with a paper towel.
- Place a shallow pan on medium heat and add olive oil, add washed asparagus to the pan and give them a quick mix to ensure they are all coated with olive oil. Sprinkle a generous pinch of salt (about half a TSP). Add fresh cracked pepper. Let cook for about 7-9 minutes.
- Transfer asparagus to dish and squeeze half a lemon all over the veggies. Add zest (optional) and drizzle lightly with a little olive oil. Enjoy!
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