Asparagus with Olive Oil and Lemon

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Ingredients

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1/3 c Olive oil
3 tb Fresh Lemon Juice
3 lb Asparagus; ends trimmed

Original recipe makes 12

Servings  

Preparation

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. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999 on Apr 6, 1998

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