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Yield: 12 servings
[edit] Ingredients
3 |
pounds Asparagus, ends trimmed |
⅓ |
cup Olive oil, (12 oz) |
3 |
tablespoons Fresh lemon juice |
[edit] Preparation
Step 1 |
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. |
Step 2 |
(Can be made 1 day ahead. Cover and refrigerate.) |
Step 3 |
Heat oil in heavy large pot over medium-high heat. Add asparagus to pot. |
Step 4 |
Stir until heated through and coated with oil, about 5 minutes. Drizzle with lemon juice. Season to taste with salt and pepper. Arrange asparagus on platter. |
[edit] About Asparagus With Olive Oil and Lemon
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