By: Kara Parnell Asparagus has been a favourite of foodies for generations. In fact, asparagus is referenced in Homer's "The Iliad", and even Julius Caesar is reported to have enjoyed asparagus with a little butter. Smart man. No wonder asparagus has been adored for centuries...there's so much about asparagus to love! It's a perennial, and once established, continues to faithfully pop up out of the ground every spring for decades. It's tender and tasty, can be boiled or steamed, roasted or sauteed. It's simple and homey, yet sophisticated and fancy. Asparagus is extremely healthy for you. It's loaded with antioxidants, and boasts a long list of other nutrients, like: vitamin A, B6, C, E, K, as well as fibre, iron, calcium, and protein, and more! This recipe is so quick and easy to make, and so impressively flavourful, that I'm sure it will quickly become one of your favourite preparations for asparagus. The lemon and garlic are such a classic pairing for asparagus. I love slicing the garlic thin in this recipe, as opposed to mincing it, because it toasts up in the pan into beautiful little garlic chips, that add a sweet, mild, toasted garlic flavour that's incredible. The freshness of the mint is the perfect finisher to this dish, balancing out the flavours beautifully. Sources: asparagus-lover.com, health.com Photo Source: foxandbriar.com
Ingredients
- 1 bunch of asparagus
- 2 cloves of garlic, sliced thinly
- 1 lemon, sliced thinly
- zest of 1 lemon, about 1 tsp.
- 2 T. olive oil
- salt and pepper, to taste
- 1 T. black or white sesame seeds
- 1/4 C. fresh mint, chopped or torn
Instructions
- Chop off woody bottoms of the asparagus, (about the bottom 1/4 of the stalk.)
- In a large saute pan, heat olive oil over medium-high heat.
- Add the asparagus and move it around in the pan until completely coated in olive oil. Add the garlic, lemon slices, lemon zest, and salt and pepper.
- Continue cooking, stirring occasionally, until the garlic turns golden brown, and the asparagus is tender.
- Add the sesame seeds, and let toast for 2-3 minutes, until begin to turn golden brown.
- Turn off the heat. Using a pair of tongs, squeeze the juice from the roasted lemons onto the asparagus, and discard the peels.
- Sprinkle with the mint.
