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  • 1/2 teaspoon salt, divided
  • 1 pound fresh asparagus, woody ends removed
  • 1 teaspoon olive oil
  • -- Coarsely ground black pepper
  • 1 tablespoon finely grated lemon rind


  1. Bring a large pot of water to a rolling boil. Add 1/4 teaspoon salt. Add asparagus; cook about 3 minutes. Plunge asparagus immediately into a large bowl of ice water. Drain.
  2. Heat oil in a nonstick skillet. Add asparagus, remaining salt and black pepper; sauté 5 minutes. Sprinkle with lemon rind.

Recipe by Chef Jon Ashton.

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The recipe was originally published as Simple Asparagus Saute on

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