|Asparagus with Lime and Mint
1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
Fresh ground pepper
1-2 fresh limes (yielding a total of 1 1/2 Tablespoons of juice)
1 teaspoon of fresh mint, chopped or cut in a chiffonade*
*To chiffonade mint, stack a few leaves, roll leaves up like a cigar, starting at one end, make your way down the roll, making thin slices.
Heat the oil in a wide sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.
Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint. Serves 4. - http://simplyrecipes.com