Project Description

INGREDIENTS

  • 1 ½ LBS. JUMBO ASPARAGUS

  • ZEST AND JUICE OF 2 LARGE LEMONS

  • 2 GARLIC CLOVES

  • 2 TBS. FINELY CHOPPED ITALIAN PARSLEY

  • ¼ CUP EXTRA-VIRGIN OLIVE OIL

  • 1 TSP. SEA SALT

  • ¼ TSP. BLACK PEPPER

Directions

COOK ASPARAGUS FOR THREE MINUTES IN BOILING WATER.
PUT INTO ICE BATH FOR 5 MINUTES AND THEN DRY ASPARAGUS.
ADD THE REST AND ENJOY!  CAN BE MADE A DAY AHEAD.