Asparagus with Lime and Mint
Please welcome guest author Garrett McCord. ~Elise
As a child I despised the asparagus my mother served. It was steamed to a dreadfully pathetic wilt and tasted, I assumed, no better than the old grass clippings trapped in the blades of the lawn mower. Only until I decided to overcome my own fear of these precocious green stalks did I come to fully appreciate them. Now every spring I prepare them the same way – lightly sauteed in a bit of oil, salt and peppered, and then a good squeeze of lime juice over them to give them a bit of spark. Plus these have an ear pleasing snap when you bite into them.
It was Elise who thought of tossing a bit of mint on them creating a complimentary cooling flavor. So very mojito-esque, minus the rum, of course. A delicious, easy, and fast preparation for asparagus which should always be eaten with your fingers.
- 1 lb. of asparagus, trimmed
- 1 1/2 tablespoons of olive, sunflower, or grapeseed oil
- Kosher salt
- Fresh ground pepper
- 1-2 fresh limes (yielding a total of 1 1/2 Tablespoons of juice)
- 1 teaspoon of fresh mint, chopped or cut in a chiffonade*
*To chiffonade mint, stack a few leaves, roll leaves up like a cigar, starting at one end, make your way down the roll, making thin slices.
1 Heat the oil in a wide sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.
2 Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.