Lemony Asparagus

From

• The Defined Dish, page 199

Ingredients

Directions

1. Fill a large skillet three-quarters full with water and bring to a boil.
2. Add 1 bunch asparagus to the boiling water and cook for 3 minutes.
3. Immediately transfer to a bowl of ice water to stop cooking.
4. Drain and set aside the asparagus.
5. Drain the water from the skillet and return to the stove over medium-high heat with 1 tablespoon extra virgin olive oil.
6. When the oil is shimmering, use tongs to transfer the asparagus back to the skillet and add:
   • 2 cloves garlic, minced
   • 1/4 teaspoon crushed red pepper
   • 1 1/2 teaspoons grated lemon zest
   • 1/2 teaspoon kosher salt
   • 1/2 teaspoon freshly ground black pepper
7. Cook, tossing occasionally, until the asparagus is tender and lightly golden on the edges, about 4 to 5 minutes.
8. Squeeze 1 tablespoon fresh lemon juice over the asparagus and serve immediately.