Tselani
Serves 4
1 bunch asparagus
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
Salt and pepper
Holding an asparagus spear in both hands, slowly bend the spear until it breaks. Discard the lower half and keep the upper half. Heat a non-stick pan over medium- high heat. Give the pan plenty of time to get hot. Add the asparagus and cook until it starts to pop and become a little charred in spots, about two minutes. Remove from heat and add olive oil. Be careful as the oil will sputter in the pan. Add the lemon juice, salt and pepper. Toss to coat.
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