This recipe is so delicious and is such a great way to mix up the flavor of asparagus! I was looking to get out of my rut with asparagus because I always roast it in the oven. Also on this particular night I needed something that would cook faster. I love the lemon flavor and the lemon rind really adds a bright, fresh flavor that complemented the steak I did beautifully. It would also pair really nicely with fish.
1 teaspoon extra-virgin olive oil
1.5 to 2 pounds medium asparagus spears, trimmed
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
sea salt to taste
Heat a large skillet (I used my cast-iron) to medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3-10 minutes depending on the amount of asparagus and the size of your pan stirring frequently until asparagus is crisp-tender and browned. Transfer to a serving platter. Add rind, juice, and salt. Toss to coat. Enjoy!