Garlic Braised Asparagus

Garlic and lemon are my go-to’s for pairing with asparagus, but this is a new way, for me, to combine the three. Braising the asparagus infuses it with the rich and bright flavors of the garlic and lemon, and leaves the asparagus perfectly tender.

Garlic Braised Asparagus
Asparagi all’Aglio

Serves 4 as a side

2 small bunches asparagus (about 1 ½ pounds)
3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
Zest of one lemon, peeled in strips with a zester, reserve a few strips for garnish
salt to taste

1. Snap off and discard the woody ends of the asparagus spears. Wash well and drain.

2. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the crushed garlic cloves. Once the garlic is just golden on the edges, about 1-2 minutes, add the asparagus, ½ cup water, lemon zest, and salt. Cover and let simmer until the asparagus is almost tender, about 5 minutes.

 3. Uncover and increase the heat to medium-high. Reduce the pan sauce to glaze the asparagus, about 2-3 minutes. Optionally, remove the garlic and lemon zest (I like the soft garlic cloves and extra lemon-y kick, but you can remove them for a subtler dish). Serve immediately.

Adapted from Lidia’s Mastering the Art os Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali