Skillet Fresh Asparagus
|Asparagus||2 1⁄2 Pound|
|Salt||1 1⁄2 Teaspoon|
|Lemon juice/1/2 cup mayonnaise||1⁄4 Cup (4 tbs)|
|Lemon wedges||2 , garnish (Used For Garnish)|
Break or cut off tough ends of asparagus stalks.
Wash asparagus tips thoroughly with cold water; if necessary, use a brush to remove grit.
In large skillet, put cold water 1 1/2 inches deep and bring to a boil.
Add asparagus spears, cover; simmer for about 10 to 12 minutes (depending on size and tenderness of asparagus) just until it is easily pierced with a fork.
Remove skillet from heat and remove asparagus spears with slotted spoon to heated serving dish.
Sprinkle with lemon juice, if desired, or warmed mayonnaise (used as a mock Hollandaise sauce).
Garnish with lemon wedges.