Asparagus

As we often do, HH and I scored some nice produce the last time we visited my parents.  In addition to the usual haul of apples, we were given some delicious avocados and a big bag of asparagus.  Thanks mom and dad!

My favorite way to prepare asparagus is to saute it with garlic and lemon juice.  Heat some olive oil and/or butter in a skillet, add chopped garlic (the more the merrier!) and saute until it is just starting to turn golden.  Then add asparagus spears that have had the tough bottom section trimmed off, stirring to coat with the oil.  Cover and cook for 5 minutes or so.  Uncover and squeeze in some fresh lemon juice (1/2 to 1 full lemon, depending on how lemony you want it to be) and continue cooking until the juice thickens and coats the asparagus.  Sprinkle with salt and pepper and serve.

 
This time around we ate ours with baked potatoes and salad with HH's Russian dressing.