Using a microplane grater, grate the rind of the lemon into a cup. Juice the lemon, add to the cup.
Add 1 tsp salt and 1 tsp pepper to the cup, set aside.
Rinse asparagus. Snap off the ends (they will break where they start to get tough). Cut the stalks into 2-3″ portions.
Heat a large cast iron pan over high heat, add olive oil.
When oil is hot, add asparagus, onion and red pepper, and gently toss or turn with a spatula. Cook this way for three minutes, tossing occasionally, until asparagus starts to braise.
Add garlic, and lemon mixture, gently toss 30 seconds, and add broth.
Cover, cook over medium high heat until asparagus is al dente.
Remove cover and reduce sauce a bit, being careful not to overcook the asparagus.
Lemon/Garlic Asparagus
Ingredients
Preparation
Recipe courtesy of Italian Harvest