Fresh spring asparagus is quickly sautéed with garlic in olive oil. This low-calorie, nut-free vegetable side dish is quick to prepare for a crowd.
Snap off and discard the tough lower ends of the asparagus, then wash the remaining spears.
Sauté the sliced garlic in olive oil for 1 minute. Add the asparagus and cook over medium heat for 6 minutes, turning occasionally.
Add the salt, black pepper, and lemon juice. Toss together and serve hot.
Do not overcook the asparagus; keeping it crisp-tender preserves its best texture.
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