Fresh spring asparagus, lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice, and mint.
- 1 pound of asparagus, trimmed
- 1 1/2 tablespoons of extra virgin olive 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 Sauté asparagus: 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 5-6 minutes until just cooked through, but still with some firmness.
2 Sprinkle with lime juice and mint: Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.