Ingredients:

  • 1 pound (450g) fresh asparagus, preferably medium-thick spears, washed and trimmed
  • 2 tablespoons (30ml) olive oil, extra virgin preferred
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15 ml) grated Parmesan cheese (optional, for serving)

Instructions:

  1. Snap off the tough ends of the asparagus spears. Ensure they are roughly the same length for even cooking.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds, or until fragrant, being careful not to burn the garlic.
  3. Add the asparagus to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
  4. Cook for 5-7 minutes, tossing occasionally, until the asparagus is tender-crisp and slightly browned. Spears should be vibrant green and still have a slight bite.
  5. Remove the skillet from the heat. Drizzle with lemon juice and season with salt and pepper to taste.
  6. Sprinkle with grated Parmesan cheese (if using) and serve immediately.