Asparagus with olive oil and lemon

Yield: 12 Servings

Measure Ingredient
3 pounds Asparagus; ends trimmed
⅓ cup Olive oil; (12 oz)
3 tablespoons Fresh lemon juice

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry.

(Can be made 1 day ahead. Cover and refrigerate.) Heat oil in heavy large pot over medium-high heat. Add asparagus to pot.

Stir until heated through and coated with oil, about 5 minutes. Drizzle with lemon juice. Season to taste with salt and pepper. Arrange asparagus on platter.

Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 6, 1998

Similar recipes