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Lemon/Garlic Asparagus

Lemon/Garlic Asparagus
  • 2 pounds young asparagus
  • 1 red bell pepper
  • 1/2 cup red onions, thinly sliced
  • 3 Tbsp minced garlic
  • 1/4 cup extra virgin olive oil
  • 1 lemon
  • 1/2 cup vegetable or chicken broth
  • Salt and pepper
  • 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.
Recipe courtesy of Italian Harvest