Ingredients
20 Asparagus stalks
Garlic powder
Salt
1 dried chili crushed
1 tsp lemon juice
Directions
Remove the bottom half of each asparagus stalk. You want each asparagus to be about 3 inches long. This is because the bottom can be stringy and touch.
Place the asparagus in a pan with a few tea spoons of water and the lemon. Cook for 4 to 5 minutes until the asparagus turns bright green and softens.
Drain the water and add one tbsp of olive oil to finish the asparagus. Also add a dash of garlic, salt and the crushed chili.
Allow the Asparagus to saute until the asparagus browns on each side.
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