I prefer roasting vegetables, but all too often, our outdoor Summer temperatures are too hot . . . and I'm using alternative cooking methods.
I don't want hot temperatures to deter me from enjoying cooked vegetables, so I saute them.
Sauteing is a quick and simple cooking method.
The secret to delicious sauteed vegetable dishes is often in the ingredients.
Good olive oil is a must . . . sea salt ( I use Redmond's Sea Salt) . . .
. . . and lemon zest! Lemon zest awakens and brightens each vegetables' flavor.
This timeless end-of-Summer dish is brought to life with a sprinkling of lemon zest
to awaken the natural flavors in the asparagus,
and shavings of Parmesan for a creamy, salty finish.
So simple. So delicious.
with shaved Parmesan
. . . . .
1 pound asparagus
2 tablespoons olive oil
freshly ground black pepper
1 teaspoon lemon zest
shaved Parmesan, for serving
sea salt, for serving
. . . . .
Cut off the tough ends of the asparagus, and slice the stalks diagonally into 2-inch pieces.
Warm the olive oil in a large saute pan over a medium heat and add the asparagus.
Add the salt and pepper, to taste, if desired.
Cook for approximately 5 to 10 minutes until al dente, tossing occasionally.
Plate the asparagus. Sprinkle with lemon zest, shaved Parmesan, and sea salt.
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