Lemony Asparagus with Parsley

Lemony Asparagus with Parsley
Photo by Oxmoor House


  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • ¼ teaspoon salt
  • 1 teaspoon olive oil
  • 3 cups (2-inch) diagonally sliced asparagus (about 1/2 pound)
  • ¼ teaspoon coarsely ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus; cook, stirring occasionally, 7 minutes or until crisp-tender. Remove from heat; stir in parsley and remaining ingredients.

View full recipe at My Recipes


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