Spring is awesome you guys! I'm actually sad that it's almost over. I’m also really anxious for Summer but I have just loved Spring this year.
I kept it simple and made some asparagus for you guys today. Yes, that veggie that makes your pee smell weird and simply screams Spring time. I know it makes a lot of people want to gag but I happen to love it. If you get th fresh young spears of early Spring it can be so tender and delish. I cooked this batch just on the stove top with some lemon and garlic.
Which, by the way, do you guys ever cook and eat whole cloves of garlic? Oh my goodness, it is so good that way. I know you are probably thinking “gross, a whole mouthful of strong garlic!”, but it doesn’t taste anything like raw garlic when you cook it with other things. It gets so sweet and the flavor gets mild to the point of perfection. In fact, I have a hard time not wanting to just eat all the garlic and leave the rest.
This is a great side dish for all of your favorite Spring time meals. I know that asparagus is not in season for a lot of you and I’m sorry about that, but if you can’t get it right now you should at least still bookmark this recipe for when it is available and you’re wondering how to eat it. Cooking it with the citrus like gives it a freshness that goes perfect with warmer weather. It’s also light and healthy for those of you with the coming beach season on your mind.
Lemon Garlic and Asparagus
Switch it up from those boring side dishes and and try this zesty, garlicy asparagus.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 - 6 servings
Ingredients
2 pounds a large bunch asparagus, trimmed
2 tablespoons olive oil
2 heads garlic peeled with ends trimmed
1 small lemon quartered
salt & pepper to taste
Instructions
Wash asparagus in cold water and pat dry very well. Heat olive oil in a large skillet with a lid over medium high heat. Add asparagus and cook for about 2 minutes per side until it starts to brown slightly. Add garlic cloves and continue cooking for about 5 minutes, turning occasionally, until garlic and asparagus are nicely browned. Add lemon and pour in about 1 inch of water then cover with lid.
Cook for 8 to 12 minutes until most of the liquid has evaporated and asparagus is tender.
Season to taste with salt and pepper and serve hot.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Almond Coconut Ranch Fried Cauliflower Bites
- Miniature Lemon Berry Cupcakes
- Fried Rice with Spicy Kimchi
- Decadent German Chocolate Cake
- Cream Filled Vanilla Twinkie Doughnuts