Tuesday, December 23, 2008

Asparagus with Lemon and Minced Onions

1 Tbsp olive oil
1 bunch fresh asparagus
1 lemon, quartered
1/4 tsp salt
1 pinch black ground pepper
1 Tbsp yellow onion, minced
1 lemon, sliced thinly

CUT 1” off of the bottom of the asparagus. Discard.
HEAT pan over medium heat. Add extra virgin olive oil. Cook for approximately 3 minutes or until asparagus starts to soften. Place the remaining ingredients in a saucepan, except lemons. Squeeze quartered lemons into saucepan and place lemon in as well. Fill pan with enough water to cover the asparagus half way and cover. Cook at medium to high heat until the asparagus is bright green and tender.
PLACE asparagus and onion on platter to serve. Garnish with sliced lemon.

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