Organic Dill Pickles
Asparagus in Lemon, Garlic, and Olive Oil
Spring has finally arrived when I see S&M bound stalks of asparagus flirting with me at Farmer’s Market. I had the intention of making another dish for the post, but there they were, standing at attention, luring me in. Admittedly, I cherish these moments when food sweeps me away. I will forever be a prisoner of my own taste buds. Crumbs. When I am on the hunt for asparagus, I go for slim stalks, rather than their chubby cousins, as they have a sweeter flavor……and heck, I think they’re much more cute. All vain hope of getting into the big leagues of Ina Garten et al in the next century will be dashed after this admission. Sorry Geoffery. Boo hoo.
Asparagus in Lemon, Garlic, and Olive Oil
1 stalk of asparagus
2 cloves of garlic sliced thinly
3 tablespoons of extra virgin olive oil
juice of half a lemon
sea salt to taste
ground pepper to taste
1 tablespoon shavings of good quality parmesan
1. Bring a pan of water to boil and blanch the asparagus for three minutes. Drain.
2. Warm the olive oil on low heat, and saute the garlic for a minute. Add the asparagus and cook on low for two minutes. I lightly shake the pan side to side to cook, rather than pushing the veggies with a wooden spoon. The idea here is you want the stalks remain in tact without breaking. Squeeze lemon juice over the asparagus, and remove from heat.
3. Season with salt and pepper and serve with parmesan shavings. I use a potato peeler to shave the cheese, and it works a treat.
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