Ingredients
Scale
- 1 bunch asparagus, trimmed but left long
- 1 Zest of one lemon
- Salt, to taste
Instructions
- Place asparagus in a large skillet with straight sides and a cover that fits perfectly
- Fill up with water to just about half-way up first layer of spears.
- Bring to a boil over medium heat, then lower to simmer and cover.
- Spears are done with they are just-tender.
- Plunge into an ice bath to keep the beautiful color orserve immediately with a sprinkle of salt and lemon zest (or optional balsamic and/or olive oil).
- Category: Side Dish