Asparagus
Lemon juice adds zest to simply cooked asparagus.
by Rachael Ray | from Week in a Day | on 10/15/11
Photo credit: Lisbeth Axell
Ingredients
- Salt
- 2 pounds asparagus, trimmed
- 1 lemon, halved
- Freshly ground black pepper
Serves 6-8
Preparation
Bring a medium size pot of water to a boil over medium heat. Season the water with salt and add the asparagus. Cook until tender-crisp, then transfer the asparagus to a serving plate. Squeeze the juice of the lemon over the top and season with salt and pepper, to taste.
