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Lemon-Garlic Asparagus
Cooking with kids is one of my favorite things to do. When I make this dish, I think about my friend Chelse’s little boy, Lucas. He wasted no time pulling up a chair to the counter and helping me cook! He referred to the asparagus as “trees”—and I thought, “How clever! They do look like trees!” So today, make this recipe and be a tree-hugger…or better yet, a tree-eater.
Click Here for the Cooking Video!!
Makes 9-10 asparagus stalks
Approximate prep time: 10 minutes
Ingredients
Dressing
Juice and zest of half a lemon
5 Tbsp olive oil
1 tsp minced garlic
Asparagus
9-10 asparagus stalks (don't forget to cut off the bottom inch or so of the asparagus--it is tougher in texture and isn't very palatable)
Salt and pepper to taste
1 sun dried tomato
Procedure
1. Start by making the dressing. Whisk together the lemon juice, zest, 4 Tbsp olive oil, and garlic. Set aside.
2. In a skillet over medium heat , add 1 Tbsp olive oil and the asparagus. Toss to coat.
3. Sautee asparagus until tender but still with bite, about 3-5 minutes, tossing occasionally.
4. Drizzle the desired amount of dressing over the asparagus and toss to coat.
5. Mice the sun dried tomato.
6. Serve the asparagus with a sprinkle of salt, freshly ground pepper, and minced sun dried tomato over the top.
Back to Side Dishes
© 2012 Alicia Armeli
Click Here for the Cooking Video!!
Makes 9-10 asparagus stalks
Approximate prep time: 10 minutes
Ingredients
Dressing
Juice and zest of half a lemon
5 Tbsp olive oil
1 tsp minced garlic
Asparagus
9-10 asparagus stalks (don't forget to cut off the bottom inch or so of the asparagus--it is tougher in texture and isn't very palatable)
Salt and pepper to taste
1 sun dried tomato
Procedure
1. Start by making the dressing. Whisk together the lemon juice, zest, 4 Tbsp olive oil, and garlic. Set aside.
2. In a skillet over medium heat , add 1 Tbsp olive oil and the asparagus. Toss to coat.
3. Sautee asparagus until tender but still with bite, about 3-5 minutes, tossing occasionally.
4. Drizzle the desired amount of dressing over the asparagus and toss to coat.
5. Mice the sun dried tomato.
6. Serve the asparagus with a sprinkle of salt, freshly ground pepper, and minced sun dried tomato over the top.
Back to Side Dishes
© 2012 Alicia Armeli
