Ingredients
½lbasparagus
¼tspsalt
1clovegarlic,cut in half, optional
1strip of lemon peel,optional
Preparation
Snap or cut off any woody bottoms of the asparagus spears. If working with medium or large asparagus, a vegetable peeler can be used to peel the outside of the lower inch or two of the asparagus.
Fill a large, wide skillet with about ¾-inch of water. Add salt. Add the cut garlic and lemon peel if using. Bring the water to a boil on high heat.
Add the asparagus in an even layer. If the water doesn’t cover the asparagus, cover the pan. If using thin asparagus, cook only for 1 to 2 minutes. Medium asparagus, 5 minutes. Large asparagus 6 to 7 minutes.
Rinse briefly with cold water to stop the cooking and then transfer to a serving dish.
Sprinkle with salt and pepper, lemon juice and extra virgin olive oil or butter to serve.
