Asparagus with Lime and Mint

Source: Simply Recipes

Yield: 4 servings


  • Asparagus, trimmed: 1 Pounds
  • Olive oil: 1 1/2 Tablespoons
  • Kosher salt: 1 Pinches
  • Fresh ground pepper: 2 Pinches
  • Fresh limes, yielding a total of 1 1/2 Tablespoons of juice: 2 Each
  • Fresh mint, chopped or cut in a chiffonade: 1 Teaspoons
  • =Instructions=

Heat the oil in a wide sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.
To chiffonade mint, stack a few leaves, roll leaves up like a cigar, starting at one end, make your way down the roll, making thin slices.
Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.