Asparagus With Olive Oil and Lemon
By: Anonymous
Published: Saturday, December 12, 2009 - 2:48am

Ingredients




3 pounds Asparagus, ends trimmed
 cup Olive oil, (12 oz)
3 tablespoons Fresh lemon juice

Preparation

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. 2 (Can be made 1 day ahead. Cover and refrigerate.) 3 Heat oil in heavy large pot over medium-high heat. Add asparagus to pot. 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.