This simple and zesty side dish is easy to make and is a great complement to any dinner entree. Asparagus isn't just everyone's favorite spring delicacy: it's also a nutritional powerhouse, with vitamins K, C, E, B1 and B2, iron, folate, potassium, even zinc and protein. It's also a well-known diuretic guaranteed to help you feel trim and de-bloated. When choosing asparagus, look for stems that are vibrant, green, and moist, rather than dry or wrinkly. The thickness of asparagus is really a matter of personal preference. Some people love them thin, and others love the heartiness and "meatiness" of thick asparagus, but they can be tender and juicy either way. For this recipe, I used my own rosemary infused olive oil for an effortlessly gourmet dish.
YIELDS
2-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Large Bunch Asparagus
- 1-2 Tbsp Rosemary Infused Olive Oil
- 1 Cut in half Lemon
- To taste salt
- To taste pepper
- To taste Garlic powder
- 1 Large Bunch Asparagus
- 1-2 Tbsp Rosemary Infused Olive Oil
- 1 Cut in half Lemon
- To taste Salt
- To taste Pepper
- To taste Garlic powder
Directions
1. Wash the asparagus bunch and pat dry. Cut 2 inches off the end of the asparagus and set aside.
2. In a medium size saucepan, heat the 2 Tbsp. of “Rosemary Infused Olive Oil’ over medium heat.
3. Add the asparagus to the pan and cook for 6-10 minutes, depending on the thickness of the asparagus. Use a wooden spoon to ensure the asparagus is cooked evenly.
4. After asparagus is finished cooking, take the two lemon halves and squeeze the juice over the cooked asparagus. I suggest using a fine strainer to catch the lemon seeds.
5. For finishing touches, season with added salt, pepper & garlic powder to taste.
6. Bon appetit!
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Photo: Alexandra Sirocky
