Lemon-Garlic Asparagus With Red Pepper

1. 1

   Bring a big pot of salted water to a boil.

2. 2

   Trim tough ends from asparagus, then cut into 1.5 - 2 inch lengths (I cut mine into thirds and that was about right).

3. 3

   Cut red bell pepper into 1.5 - 2 inch strips.

4. 4

   Add asparagus to boiling salted water and bring back to a boil.

5. 5

   Boil for 1-3 minutes, depending on thickness of asparagus (you want it to be a little crunchy but not raw).

6. 6

   Remove asparagus from boiling water and plunge it into a bowl of ice and water.

7. 7

   This 'shocks' the asparagus and stops the cooking while retaining the bright green color.

8. 8

   After asparagus has cooled, remove it from the ice water (you can now store it in a closed container in the fridge for up to 4 days).

9. 9

   Heat olive oil in a large saute pan over medium heat.

10. 10

    Add garlic and red bell pepper and saute for 2 minutes (don't allow the garlic to brown - it will turn bitter).

11. 11

    Add asparagus and toss to coat with the oil.

12. 12

    When asparagus is heated through, remove from heat and add lemon zest and salt & pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.