Asparagus with Lemony Leek ConfettiPrint Recipe
- 1 bunch asparagus (1 lb), bottoms trimmed
- 3 tablespoons olive oil divided
- 2 leeks, thoroughly cleaned and thinly sliced
- 4 cloves garlic, minced
- 2 lemons zested and juiced (1 teaspoon zest, 2 tablespoons juice) 1/4 teaspoon salt divided
Heat 2 tablespoons of olive oil in a large frying pan and sauté the leeks and garlic on medium heat until softened, 5 minutes.
Add in the lemon zest, juice, and 1/8 teaspoon salt. Remove from pan and reserve in a small bowl.
Wipe out the pan and add in 1 tablespoon of olive oil. Pan fry the asparagus with remaining 1/8 teaspoon teaspoon salt on medium-‐high heat for 5-‐7 minutes until bright green and cooked through, but still slightly firm to the touch.
Remove from pan and top with lemony-leek confetti immediately before serving-so as not to turn the asparagus brown from the lemon.