I never thought as a kid that I would like asparagus, but I've become quite a fan. I usually do this in the oven on a large scale, but I had just a handful left, so I did it on the stove-top.
Wash asparagus, and break tough ends off with your hands.
Drizzle some olive oil in a hot skillet.
Add asparagus and cook, shaking pan to move asaparagus. When it starts to shrivel in pan, serve onto plates and sprinkle with lemon zest and freshly ground pepper and some rock salt.
1 comment:
asparagus is also good this way with a little sea salt and balsamic vinegar!
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