November 25, 2018

November 25, 2018

November 15, 2018

October 18, 2018

Please reload

Recent Posts

How you doin'?

July 15, 2017

1/1
Please reload

Featured Posts

Asparagus with Lemon Side

November 25, 2018

INGREDIENTS

24 thin asparagus spears

1 lemon

2 tablespoons butter

Olive oil

Kosher salt

 
DIRECTIONS
  1. Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.

  2. Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.

  3. Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

     

     

     

     

     

     

     

     

     

Share on Facebook
Share on Twitter
Please reload

Follow Us