Fresh spring asparagus lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice and mint.
True confession here, as a kid I despised the asparagus my mom served.
Asparagus was steamed to a horribly pathetic wilt and tasted no better, I suppose, than the old grass clippings stuck in the lawnmower blades.
Now I prepare them the same way every spring – lightly sautéed in some oil, salt and pepper and then topped with a good squeeze of lime juice to give them a bit of sparkle!
It was Elise who thought of throwing a bit of mint on top for a complementary cooling flavor. So very mojito-like, of course without rum.
A tasty, easy and quick way to prepare asparagus (which, by the way, should always be eaten with your fingers).
Asparagus with lime and mint
ingredients
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1 pound asparagus, trimmed
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1 1/2 tablespoons extra virgin olive oil
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Kosher salt
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Freshly ground pepper
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1-2 fresh limes (makes 1 1/2 tablespoons juice total)
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1 teaspoon fresh mint, chopped or sliced into chiffonade*
- *To chiffonade mint, stack a few leaves, roll up the leaves like a cigar, starting at one end, work your way down the roll and make thin slices.
method
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Fry asparagus:
Heat the oil in a wide skillet or skillet over medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste. Cook until just cooked through but still has some firmness, about 5-6 minutes.
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Drizzle with lime juice and mint:
Transfer to a plate and squeeze the lime juice over the asparagus and sprinkle over the mint.
