What You’ll Need:
A Large Braising Pan with a Cover
A Sharp Kitchen Knife
Measuring Cups and Spoons
A Large Plate
A Small Plate Lined with Paper Towels
2 LB Asparagus Spears, Trimmed
2 Tbsp Lemon Juice (About 1/2 a lemon)
1 Tsp Sea Salt
3 Tbsp Mushroom Sage Infused Olive Oil
A Dozen or so Sage Leaves
2 Tsp Garlic, Minced
Fresh Ground Seat Salt and Pepper
1/4 Cup Parsley, Chopped
How To Put It Together:
- Fill a pan large enough to hold the asparagus threequarters full with water; add half a teaspoon sea salt and lemon juice. Place the pan over medium-high heat; bring it to a boil. Add the trimmed asparagus; cover the pan and return the water to a boil for two minutes or until the asparagus are bright green in color. Using tongs, transfer the asparagus a large plate.
- Discard the water and dry the pan. Preheat the pan over medium high heat; add the Mushroom Sage Infused Olive Oil and swirl it around the pan. Add the sage leaves and fry until lightly crisp. Transfer the sage to a paper towel lined plate; turn off the heat. Add the asparagus to the pan, add the garlic on top. Using tongs, gently toss the asparagus with the oil and garlic. Season with fresh ground sea salt and pepper, add the fresh parley, toss again.
- To plate: Distribute the asparagus evenly between 6 plates and garnish with fried sage leaves.
- Serve and enjoy!
Nina’s Tasty Tips:
This dish is wonderful with green beans as an alternative to asparagus.