Prep 5 mins
Cook 20 mins
I love the spring when fresh asparagus is available! This recipe is from "Come For Dinner" by Leslie Revsin.
- 1⁄4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1⁄4 cup extra virgin olive oil
- 2 1⁄4 lbs asparagus, woody ends removed
- salt & pepper
- 1⁄2 cup of fresh mint, chopped (or 2 1/4 tsp dried mint)
- 2 1⁄2 tablespoons fresh lemon juice
- Mix parsley, garlic& oil in a 9 x 13 inch baking dish.
- Add asparagus& mix to ensure that all stalks are covered with oil mixture.
- Place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers.
- Season with salt& pepper.
- Cover& cook over medium-high heat until sizzling.
- Reduce heat to low& simmer until asparagus is tender but not mushy, 10- 20 minutes.
- Transfer to serving platter& sprinkle mint over top.
- Stir lemon juice into the pan juices, season to taste& pour over asparagus.
- Serve hot or at room temperature.
I skipped the first step and mixed everything in the skillet. It cooded crisp tender in 15 minutes. I brought the pan juices to a boil and boiled down a few minutes before adding the lemon juice. Everyone thought it was a wonderful recipe and as usual the directions were wonderful. Thanks for sharing. I am sure I will do make this again.
Yes this is a great way to make asparagus...it was wonderful, and very tasty,...I omitted the mint, as my DH just isn't wild over the taste. It did not take long to cook... and we enjoyed this dish very much...I made this to go along with Mep's Famous Chicken...it was a wonderful dinner...thank you CountryLady, for such a wonderful asaragus dish, I will look forward to making this asparagus again very soon....:-)... KC
This is an excellent way to make asparagus. I followed the recipe exactly as written and my asparagus was cooked (to my liking) in 13 minutes. The mint detracted from the taste of the asparagus as it really overpowered the asparagus so, next time, I think I will leave it out but follow the rest of the recipe exactly. Thanks CL!