Here’s another quick and easy recipe for when you’re lost on the side dishes front! This is very similar to my simple green beans, but instead of keeping the veggies warm you shock the asparagus immediately after blanching to stop the cooking process – which is actually my favorite thing about this recipe because the asparagus turn out awesomely crisp and fresh. Because honestly the worst thing you can do to yourself is eat overcooked asparagus.
1 Bunch Fresh Asparagus
¼ Cup Extra Virgin Olive Oil
2 Tablespoons Lemon Juice
3 Cloves Garlic (Pressed)
Salt and Pepper to taste
1. Start by cleaning and cutting the ends off the asparagus.
2. Evenly distributed the prepped asparagus across a shallow pan with a lid, I used a sauté pan, and add enough water to just cover them. 3. Cover with a lid, and set them on medium high heat until the water comes to a light boil. While waiting for the asparagus to come to a boil create an ice bath by filling a large bowl with ice and water. When the water in your pan begins to boil pierce one of the asparagus with a fork to make sure they are cooked – it should be crisp, but easy to stick your fork into.