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1 lb (400 g) asparagus

3 tablespoons extra-virgin olive oil

salt

1 lemon

Clean the asparagus, trimming the bottom extremity ....

Place the asparagus in the skillet and cook until they are ‘al dente’, cooked but still firm. Be careful not to overcook.

Drain the asparagus.

Dress with the olive oil, adjust salt, and sprinkle with drops of lemon juice.

Asparagus with Lemon and Olive Oil
 Asparagi all’Agro

.... and peeling the harder skin with a vegetable peeler.

Rinse.

Bring water to a boil in a skillet.

Serve at room temperature with some lemon wedges.

Side Courses >> Asparagus with Lemon and Olive Oil

A very simple recipe for a delicious side dish to a meat or fish recipe.