A seasonal recipe that isn’t much of a recipe. Some oil in the sautée pan, garlic, salt and pepper, lemon juice and zest. The star of the show remains the asparagus. Cooking them on the stove top is easy, quick, and lets you control how crisp or tender you want your asparagus to be.
- 300 g asparagus
- 2 Tbsp e.v.o. oil
- 1 clove garlic, whole, smashed
- salt and pepper
- 1/2 lemon, squeezed
- lemon zest, for the top
- Wash the asparagus under cold running water. Trim the tougher ends by grabbing the end of each asparagus in your hands, and bending it until the end snaps off. You want to take out the hardest and more fibrous part.
- In a large pan on medium-high heat, add the e.v.o. oil. When it is warm, add the garlic clove, then the asparagus, and a ladle of water.
- Cook without a lid for a couple of minutes or until the water has almost completely evaporated.
- Turn the asparagus with the tongs, put the lid on, and cook for 1 minute.
- Remove the lid, add salt and pepper, and turn the asparagus over again. Put the lid back on and repeat the operation until the asparagus is slightly crunchy about 5 minutes total (depending on thickness).
- Lastly, pour the lemon juice into the pan and stir. I usually grab the saute pan by the handle and shake it so the asparagus turns genty without having to use the tongs.
- Remove the garlic, place the asparagus in a serving dish, and grate some lemon zest on top.
You will need a fairly large pan. Don’t crowd the asparagus or have more than one layer. If your pan is not big enough, cook them in batches as needed.
You can pair these lemon asparagus with eggs; a grilled protein like chicken, steak, fish, prawns, halloumi; other vegetables like artichokes, peas, zucchini, mushrooms.