Friday, June 17, 2011

Lemon-Garlic Asparagus

Last night, Mom and I agreed again that there is nothing like fresh Asparagus. The only trick is to not to overcook it. Like my Garlic Spinach recipe, this dish keeps it simple, using only garlic, salt, and lemon to accent the natural sweetness in the Asparagus.

Lemon-Garlic Asparagus
- 1 bunch jumbo (fat) asparagus

- 1 clove garlic, pressed
- splash of vegetable broth

- squirt of lemon juice
-pinch of salt

Coat a skillet with cooking spray, toss in Asparagus, and saute/brown briefly on all sides. Add vegetable broth and pressed garlic and cover, so that the Aspargus becomes tender. When the liquid is evaporated, add lemon juice and salt, toss with tongs, remove from heat, and serve.

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