Asparagus with olive oil and lemon
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Asparagus; ends trimmed |
| ⅓ | cup | Olive oil; (12 oz) |
| 3 | tablespoons | Fresh lemon juice |
Directions
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