If it’s spring, it’s asparagus time. Unless your hens got into the asparagus bed at the end of last summer and dug it all up, like happy pigs. In which case it is still asparagus time, but — this year — at the supermarket. And it is back to the drawing board for your own asparagus bed, which took the requisite three years to mature and was started in 2012. Which would have made this year number four. Just saying.
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- 1 medium shallot, minced
- 1 large bunch fresh asparagus, trimmed
- 1/4 lime
- salt and black pepper to taste
Heat olive oil in a large skillet, stir in garlic and shallot, and cook 60-90 seconds until fragrant.
Stir in asparagus, cook approx. 3 minutes until bright green, slightly underdone and crisp.
Squeeze lime over asparagus. Season lightly with salt and pepper. Garnish with a fresh lime wedge.