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Let's Dish With Linda Lou

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

Lemon Pepper Asparagus

Lemon Pepper Asparagus (1)

Asparagus has to be my favorite Springtime vegetable. I found these beauties at my local Farmers’ market just in time for Easter. Look at the size of these babies!

I’m making my Lemon Pepper Asparagus with my Fennel And Garlic Bone-In Pork Loin for our holiday dinner. I’m also serving my Garlic Roasted Potatoes With Sautéed Peppers. If you’d like to check out those recipes, the links are available at the bottom of this post.

Lemon Pepper Asparagus (4)

Lemon Pepper Asparagus (3)

Lemon Pepper Asparagus (5)

Lemon Pepper Asparagus (7)

Lemon Pepper Asparagus (8)

Lemon Pepper Asparagus (11)

Lemon Pepper Asparagus (10)

Lemon Pepper Asparagus (1)

Prep Time: 10 minutes (includes par-boiling of the asparagus)
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, large mixing bowl, tongs, vegetable peeler

Ingredients:
2 pounds of large asparagus
2 tablespoons of olive oil
2 tablespoons of lemon pepper seasoning blend
Kosher salt

Directions:
Start by prepping the asparagus spears. Because they are so thick in size, the outer skin may be a little fibrous. Using a vegetable peeler, peel off the outer layer of each spear. Next, simply hold the asparagus spear between your thumb and forefinger bending the spear bending until it breaks. The asparagus spear will break naturally where the woody part ends and the fresh part of the asparagus begins. Discard the end woody ends they’re not edible.

In a sauce pot filled with boiling salted water, add the asparagus. Boil the spears about 1 to 2 minutes. Immediately transfer the asparagus into an ice bath (a large bowl filled with ice water) to stop the cooking process. Once the asparagus has cooled, transfer to a plate lined with a paper towel to drain off any excess water.

In a large sauté pan heat olive oil over medium heat. Add the asparagus spears and 1 tablespoon of the lemon pepper seasoning. Using tongs toss until all the spears are all coated. Cook for 3 to 5 minutes until crisp-tender. Remove the pan from the heat. Transfer the asparagus to a serving platter. Sprinkle with the remaining lemon pepper and Kosher salt to taste. Serve hot.

 

 

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My Favorite Arugula Salad With Shaved Parmigiano-Reggiano

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One of my favorite salads is arugula topped with shaved Parmigiano-Reggiano. Using a kitchen gadget to do double duty is AWESOME! Those large shavings of cheese are made using your vegetable peeler. Awesome right?

 

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

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