Quick Skillet Asparagus
4 teaspoons extra-virgin olive oil
1 pound medium asparagus spears, trimmed
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
Myth-Buster Recipe: Extra-virgin olive oil adds great flavor to this simple dish, and sautéing with it doesn't burn away the oil's healthful antioxidants
Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Eventide Variations: Any one of these, or in combination:
Use Basil, Chipotle, Harissa, Herb de Provence or Tuscan Herb Oil as your oil
Use Black Current, Honey Ginger, Ripe Peach, Sicilian Lemon,Tangerine or Traditional Balsamic Vinegar for the lemon juice and rind.
Enjoy!
Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Eventide Variations: Any one of these, or in combination:
Use Basil, Chipotle, Harissa, Herb de Provence or Tuscan Herb Oil as your oil
Use Black Current, Honey Ginger, Ripe Peach, Sicilian Lemon,Tangerine or Traditional Balsamic Vinegar for the lemon juice and rind.
Enjoy!
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