Emeril's Favorite Asparagus

Ingredients

Cooking Directions

With a sharp knife, remove the tough woody ends from the asparagus and peel the stalks, if desired. Lay the asparagus flat, align the tips, and trim the spears to the same length.

Heat the olive oil in a large saucepan or skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 1/2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the chicken stock, lemon juice, and salt and bring to a low boil. Add the asparagus, cover, and cook until tender but still firm, 3 to 4 minutes, depending upon their thickness.

Drain the asparagus in a colander and arrange on a platter. (If desired, spoon the onions over the asparagus before serving.) Serve hot or at room temperature.

Recipes courtesy of Emeril Lagasse, Copyright 2005.