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Asparagus with Olive Oil and Lemon

A home-style Asparagus with Olive Oil and Lemon made with Asparagus Ends Trimmed, Olive Oil, and Fresh Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 3 lb
• 1/3 cup
• 3 tbsp

Method (preview)

1. 1

   Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.

2. 2

   Drain; rinse with cold water and drain again.

3. 3

   Pat dry. (Can be made 1 day ahead.

4. 4

   Cover and refrigerate.)

5. 5

   Heat oil in heavy large pot over medium-high heat. Add asparagus to pot.

6. 6

   Stir until heated through and coated with oil, about 5 minutes.

7. 7

   Drizzle with lemon juice.

8. 8

   Season to taste with salt and pepper.

9. 9

   Arrange asparagus on platter.

10. 10

    Printed in Bon Appetit April 1998

11. 11

    Recipe by: Patti Shapiro, Kansas City 1998