Drizzle them with the olive oil lemon zest garlic salt pepper and red pepper flakes. Place a large skillet over medium heat. Ingredients 4 tablespoons olive oil 2 tablespoons fresh squeezed lemon juice 1 tablespoon red wine vinegar 1 tablespoon fresh chopped parsley 1 teaspoon dried oregano 2 teaspoons garlic minced 1 teaspoon salt cracked pepper to taste 1 pound 500g asparagus spears woody ends removed. Stir in the olive oil salt and pepper. Prep time 5 minutes cook time 10 minutes.
Stir in the olive oil salt and pepper. Toss in the garlic parmesan and lemon juice. Toss to make sure the asparagus is fully coated. Add asparagus and saute for about 3 5 minutes. Transfer the asparagus spears to a baking sheet.
On a baking sheet arrange the asparagus in a single layer. Cook garlic in butter for a minute but do not brown. Arrange the asparagus in a single layer. The total time depends on the size of the asparagus. Melt butter in a skillet over medium high heat.
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Ingredients 2 teaspoons olive oil 1 pound trimmed asparagus 1 garlic clove minced 1 teaspoon fresh lemon juice 1 4 teaspoon freshly ground black pepper 1 8 teaspoon kosher salt. Cook garlic in butter for a minute but do not brown. Add the asparagus and cook stirring occasionally for 3 minutes. The results are perfectly cooked asparagus with a bit of crispy brown on the skin and a nice tinge of garlic. Melt butter in a skillet over medium high heat.
The asparagus is first cooked in a pan with olive oil a little water and garlic until the water is fully absorbed and then left in the pan to essentially roast. Heat olive oil and butter in a non stick skillet over medium heat. The asparagus is first cooked in a pan with olive oil a little water and garlic until the water is fully absorbed and then left in the pan to essentially roast. Ingredients 2 teaspoons olive oil 1 pound trimmed asparagus 1 garlic clove minced 1 teaspoon fresh lemon juice 1 4 teaspoon freshly ground black pepper 1 8 teaspoon kosher salt. Place the lemons sliced under and over the asparagus spears.
Heat olive oil and butter in a non stick skillet over medium heat. On a baking sheet arrange the asparagus in a single layer. Stir in the olive oil salt and pepper. Drizzle them with the olive oil lemon zest garlic salt pepper and red pepper flakes.