Ingredients
1 lb. of asparagus, rinsed and trimmed of tough ends
1 cl. of garlic, minced
zest of 1 lemon
1/8 tsp. of freshly cracked pepper
2 tbs. of olive oil
kosher salt
Preparation
Place asparagus in a shallow pan and fill with water to barely cover asparagus. Heavily salt the water and bring water to a boil. When the water comes to a boil and the asparagus spears turn a bright green, remove them from the water and place them in a serving dish.
In a small bowl, mix the parsley, lemon zest, pepper, a small pinch of kosher salt and olive oil. Pour over the hot asparagus spears and toss. Serve.
