Ingredients

• 2 bundles of asparagus (approx 20-24 spears)
• 2 cloves of garlic
• 4 tbsp olive oil
• 1 lemon
• Salt and pepper

Steps

• Step 1

  Wash the asparagus first. Arrange the asparagus by having the spear ends aligned together.  Discard the woody tail ends by cutting with a knife.

• Step 2

  Juice the lemon, remove any seeds and set aside.

• Step 3

  Peel before mincing or grate the garlic and set aside.

• Step 4

  Add the olive oil to a frying pan on moderate heat.  Once the oil is almost hot, add the asparagus to the pan and keep rotating them using kitchen tongs ensuring they cook evenly in the oil.

• Step 5

  Season with salt and a generous amount of pepper. Keep mixing them until you start to see little brown blisters.

• Step 6

  Turn the heat up to full, add the garlic, and mix well for 30 seconds, then add the lemon juice.

  Serve immediately.

Little Tips

Snap one or two spears by holding it in the centre and bending the tail end until it finds its own weak spot and snaps off.  This is usually where the woody ends start and a good place to cut.

If you have different thicknesses, add the thick ones first for even cooking.