Prep 5 mins
Cook 5 mins
A tasty treat for asparagus and garlic lovers alike.
- 2 lbs baby asparagus
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons lemon zest
- 1 pinch salt
- 1 pinch pepper
- Snap off the tough parts and cut the asparagus into spears.
- Heat the oil over medium heat and add asparagus and garlic.
- Cover and cook, stirring occasionally until the asparagus is barely tender, about 5 minutes.
- Stir in the lemon zest and season with salt and pepper.