Ingredients

 

• 1 Bunch Asparagus, thoroughly rinsed

• 1 1/2 Tablespoons Extra Virgin Olive Oil

• 2 Tablespoons Shallots, minced

• 1/2 Tablespoon Fresh Lemon Juice

• Salt and Pepper to Taste

 

DIRECTIONS: 

 

1. With vegetable peeler, peel the rough end of the asparagus. Trim the very end, discard.

 

2. In boiling, salted water blanch the asparagus for about 1-2 minutes, depending on the thickness of the asparagus.

 

3. Remove from boiling water and put into bowl of ice water, to shock the asparagus and stop the cooking progress. This helps retain its beautiful green color.

 

4. Strain asparagus thoroughly.

 

5. In a sauté pan, heat extra virgin olive oil. Add shallot and sauté for 1-2 minutes.

 

6. Add asparagus and sauté for 1 minute.

 

7. Add salt and pepper to taste and a squeeze of the lemon.