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