Friday, August 2, 2013

Asparagi aglio e olio (and a few other ingredients)


Olive oil, garlic, hot pepper, and lemon. Brilliant. Yes, I know I've posted this recipe before (and those similar to it), but I can't get enough of it. It is so easy to make and so delicious I'm going to keep posting it/them until you make a variation of it :)

Stove-Top Braised Asparagus with Olive Oil, Lemon, Garlic, and Hot pepper
Serves four
¼ cup virgin olive oil
1 bunch asparagus, trimmed of their fibrous ends
3 cloves garlic, minced
1 teaspoon crushed hot pepper
½ teaspoon sea salt
1 lemon, juiced
Heat the oil in a large skillet then add the asparagus. Sprinkle the garlic, hot pepper, and salt on and around the asparagus. Gently shake the pan, and using tongs, turn the asparagus in the pan. Add a few tablespoons water to the pan, then lower the heat and place a lid on it for a couple minutes. Remove the lid and add the lemon juice to the pan, gently turning the asparagus. Transfer the asparagus to a clean plate and pour the oil and lemon over it, along with the garlic and hot pepper. Serve hot or at room temperature.
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