Parsley, Sage, Rosemary and Thyme...(plus a little lemon!)
One bunch of asparagus
One sprig each of thyme, rosemary and parsley
Three Sage leaves
Half a lemon juiced and zested
Two tablespoons extra virgin olive oil
Salt and pepper to taste
Cut asparagus into quarter-inch pieces
Toss with olive oil and herbs
Sautee in nonstick skillet until tender
No comments:
Post a Comment