May 24, 2002, Newsletter Issue #57: Asparagus season
Tip of the Week
If you`re tired of steamed asparagus with vinaigrette or hollandaise, try this delicious variation - it tastes delicious and looks great, too.
Skillet Asparagus
1 pound asparagus, trimmed and peeled
2 tablespoons olive oil
salt and pepper to taste
1 clove garlic, minced
1 large shallot, minced
1 teaspoon lemon zest, finely grated
2 tablespoons fresh parsley, fnely chopped
lemon juice to taste
Slice the asparagus diagonally into 1/4 inch thick slices, leaving the tips about 3 inches long.
Heat the oil in a large skillet. Add the asparagus, season with a few pinches salt and saute over high heat until nearly tender. Add the shallot, garlic, lemon zest and parsley, toss well and cook 1 minute more.
Season with lemon juice and pepper to taste.
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