1 tablespoon olive oil
1/2-3/4 bunch asparagus, cut on diagonal in 1 inch pieces
salt, to taste
juice of 1/2 lemon
3/4 cup cooked rice
handful slivered almonds
1. Heat the olive oil in a frying pan over medium-high heat. Add asparagus and stir once, then cover and allow to steam/saute.
2. Peek, stir, and salt, to taste every minute or so until spears are bright green. Remove from heat and add lemon juice. I rather enjoy adding a little lemon pulp, as well.
3. In serving bowl, combine asparagus and juices, rice, and almonds. Celebrate!
This dish is terrific as a side dish or as a quick, light, summertime meal.