Yield: 12 Servings
|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