Asparagus with Olive Oil and Lemon - BigOven 24600

Asparagus with Olive Oil and Lemon

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

Original recipe makes 12



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 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999 on Apr 6, 1998

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Calories Per Serving: 37 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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