In late spring when my neighborhood Dallas Farmers Market offers locally grown asparagus, I can’t resist.
I am all for seasonal eating and there is no better way to celebrate springtime then by blending some of the tastiest herb flavors with fresh and easy food recipes. Even if you’re not motivated enough to plant your own garden, fresh herbs are easy to find as summer approaches and my favorite way to give a meal an unexpected and refreshing twist.
To keep natural flavors alive in this dish I lightly sautéed the asparagus in a bit of olive oil, sea salt and pepper, then topped it off with a good squeeze of lemon and freshly chopped mint. So very mojito-esque and so very easy!
- 2 lb asparagus, washed and trimmed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon zest, finely grated
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 3 tablespoons very fresh mint leaves, finely shredded
- 1 tablespoon lemon juice
- In large sauté pan toss the asparagus with the oil, salt and pepper. Cook asparagus 3 to 5 minutes, until crisp but tender.
- Transfer asparagus to a serving bowl, combine lemon juice, lemon zest, and extra fresh ground pepper. Toss mixture to bring to room temperature.
- Just before serving, stir in freshly chopped mint
- Serve at room temperature or chilled.