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Ingredients

  • 5 pounds asparagus (about 5 bunches), bottoms trimmed
  • 6 tablespoons olive oil
  • 3 teaspoons butter
  • 6 garlic cloves, finely chopped (3 tablespoons)
  • 1-1/4 teaspoons grated lemon zest
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper
  • Lemon slices for garnish (optional)

DIRECTIONS

  1. Heat large covered saucepot of salted water to boiling over high heat. Add 1/3 of the asparagus to water and cook 1 minutes. With tongs, immediately transfer asparagus to large bowl filled with ice water. Once cooled, drain asparagus. Repeat process 2 times, returning water to boiling before adding asparagus.
  2. In large skillet, heat 2 tablespoons oil and 1 teaspoon butter over medium-high heat. Add 1/3 of the garlic and cook 20 seconds, stirring constantly and being careful not to let garlic burn. Add 1/3 of the asparagus and cook 3 to 5 minutes or until asparagus is tender-crisp and heated through, stirring frequently. Transfer asparagus to large bowl; keep warm. Repeat process 2 times.
  3. Toss asparagus with lemon zest, salt and pepper. Place asparagus on large serving platter and garnish with lemon slices, if desired.

Facts. Finds. Flavors.

When selecting asparagus, make sure stems are stiff, not rubbery. Snap bottoms off asparagus to trim ends; they will naturally separate at the woody part.

Asparagus can be blanched 1 day in advance and refrigerated.

Blanching vegetables helps to retain their bright color and keep them crisp. Once vegetables are blanched in boiling water, it's very important to immediately plunge them into ice water to stop the cooking process.

NUTRITION
  • 114 Calories
  • 9g Fat (2g Saturated)
  • 3mg Cholesterol
  • 99mg Sodium
  • 6g Carbohydrates
  • 3g Fiber
  • 3g Protein
CATEGORIES

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