Asparagus Lemon and Olive Oil
Asparagi all’Agro
Clean the asparagus, trimming the extremities and peeling the bottom with a vegetable peeler.

Bring water to a boil in a skillet.

Place the asparagus in the skillet and cook until the asparagus are ‘al dente’ s cooked but still firm. Be careful not to overcook.

Drain the asparagus. Dress with the olive oil, a pinch of salt, and sprinkle with drops of lemon juice.

Serve at room temperature with some lemon wedges.

1 lb (400 g) asparagus

3 tablespoons extra-virgin olive oil


1 lemon