When I was a kid, my mom would steam asparagus all the time and I would dip it mayo. I loved it. Times have seriously changed, though. You couldn’t pay me enough to dip anything in mayo these days. And on top of that, my palate has changed and I now enjoy my vegetables crunchy rather than soft.
When I saw asparagus in the grocery store recently, I thought of how much I used to enjoy it and wondered if I could create a tasty asparagus with crunch and flavor. Here’s what I came up with.
- 25 asparagus stalks
- 1 teaspoon olive oil
- 2 cloves garlic, finely chopped
- 1/3 fresh lemon
- dash lemon pepper
- dash salt
- In a large skillet, heat the oil over medium heat. Add the asparagus, using tongs to move them around so they cook evenly. Cook for 3-4 minutes.
- Add the garlic, lemon pepper, and salt and squeeze the lemon over the asparagus, using only as much juice as desired. Cook another 5-6 minutes until the asparagus is tender.
- Taste one to make sure it is tender enough for your liking.