Myth-Buster Recipe Extra-virgin olive oil adds great flavor to this simple side dish, and sautéing with it doesn't burn away the oil's healthful antioxidants.
4 teaspoons extra-virgin olive oil
1 pound medium asparagus spears, trimmed
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
How to Make It
Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.