- 1 pound medium-thick asparagus, stalks peeled and trimmed
- 1 to 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 lemon, cut into wedges
- Copyright 2001 Television Food Network, G.P. All rights reserved
Pour about an inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 minutes. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste. Garnish with lemon and serve immediately.
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