Asparagus with Olive Oil and Lemon
PREP TIME: 15 minutes


  • 3 lbs asparagus, ends trimmed
  • 1/2 cup olive oil
  • 3 tbsps fresh lemon juice

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry. (Can be made 1 day ahead. Cover and refrigerate.) Heat oil in heavy, large pot over medium-high heat. Add asparagus to pot. Stir until heated through and coated with oil, about 5 minutes. Drizzle with lemon juice. Season to taste with salt and pepper. Arrange asparagus on platter.

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