Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Lemon Pepper Asparagus

on July 6, 2015

2015-05-29 18.13.05

Roasted, sauteed, or with a drizzle of Hollandaise sauce, it doesn’t matter, this is my favorite vegetable. A simple preparation, with a sprinkling of lemon pepper seasoning, sends the asparagus over the top. It’s a great side that goes with just about everything. Here’s how easy this is to prepare.

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When prepping the your asparagus, you want to break off the ends. I prefer the thicker stalks of asparagus. They have so much more flavor. Just bend one holding the stalk at the half way point and bend the bottom. It will snap off naturally where it is suppose to. Once all the stalks have had their uneatable bottoms broken off, I move on to peeling the outer layer. Using a vegetable peeler, I just take some of the outer skin off, not too much. Next, your ready for the blanching.

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I have some boiling salted water on the stove and I just placed all the cleaned asparagus stalks into the water for about 2 minutes or so. I then place them into a bowl that I’ve filled with ice water to stop the cooking process. This will also set that beautiful green color. After they’ve all cooled down, I fish them out of the ice water and dry them off completely.

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I have a large saute pan, set on med heat, that I’ve let get nice and hot. To that I add, 3 tablespoons of olive oil. I move the oil all around the bottom to coat the entire pan with the oil. Next, I place the asparagus into the pan with 2 tablespoons of lemon pepper seasoning and 1 teaspoon of Kosher salt. Using my tongs, I turn the asparagus so that all of the oil and seasoning coat each stalk. I saute all this for about 3-5 minutes. If some of the seasoning falls to the bottom of the pan, that’s alright. That’s why I added 2 tablespoons to start with. Finally, I take it off the heat, place onto a serving dish. To finish, a very light sprinkling of Fleur de sel, or Kosher salt

2015-05-29 18.13.05

I bunch of fresh asparagus. (1 pound)
3 tablespoons of olive oil
2 tablespoons of lemon pepper seasoning
2  tablespoons of Kosher salt ( for the blanching water)
1 teaspoon of Kosher salt
Fleur de sel for a finishing garnish ( Kosher salt is fine)

Directions: First prep the asparagus. Next blanch the veggies for two minutes, remove then place them in an ice bath. Next remove the asparagus from the water and dry completely. Finally with the pan on med heat and hot, add the olive oil to the pan and the asparagus carefully. Place them into the pan away from you, so as not to burn yourself. Add the seasonings in, and toss with tongs so all the stalks get coated with the lemon pepper and  Kosher salt. Let saute for 3-5 minutes before removing the asparagus from the pan to a serving platter. Finish with a sprinkling of Fleur de sel.

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