Spring is asparagus season. Get it while it’s fresh!
- 1 bunch asparagus
- 1 teaspoon olive oil
- 2 tablespoons cold water
- 1⁄4 lemon
Put the asparagus, water, and oil in the skillet.
Turn the heat to high and bring to a boil.
Cook until the water has been absorbed and the asparagus starts to sizzle, about 5 minutes.
Remove asparagus from the skillet. Squeeze the lemon over the asparagus and serve right away.
DID YOU KNOW?
One kind of asparagus is white. It gets that way because it is covered up and grown without sunlight.