Among the many delights of spring is the freshness of asparagus. We have just picked our first spears and look forward to many more in the weeks and months to come. The key to asparagus is simplicity, letting the springtime flavors speak for themselves. Here is a family favorite.
INGREDIENTS:
- 1 pound asparagus, trimmed and cut into 2 inch pieces
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 green onions, finely chopped
- Zest from one lemon
- Salt and pepper
INSTRUCTIONS
- Heat oil in a large fry pan. When hot add asparagus and cook until lightly browned, about 4 – 5 minutes
- Add garlic, onion and lemon zest and cook an additional minute. Salt and pepper to taste.
This dish is a great complement to grilled chicken or fish. It cries out for a Taft Street Russian River Valley Sauvignon Blanc.