Asparagus has been around the block for hundreds of years. It is said that this super food has aphrodisiac effects; and for me, that’s music to my ears. The fact is that nutritionists have stated that these perennial vegetables are loaded with antioxidants, folate, fibers, vitamins, and diuretic effects and more nutritious properties that are beneficial for the body.

I was super-excited when I fetched approximately a  pound from the produce aisle the other day.  Moreover, the price was relatively inexpensive $3.94. I can eat these spears at anytime of the day; breakfast, lunch and dinner. They were slender in body so they were very quick to prepare and cook. After snipping the woodsy tip,  I blanched asparagus for approximately one minute in salty boiling water. Blanching is cooking quickly in liquid (water, oil, alcohol,broth, etc) and then shocking in a cold bath of water.

With a quick dry with paper towels, my asparagus spears were ready for my hot skillet. A drizzle of olive oil was placed in same under low heat along with a clove of crushed garlic. Asparagus was tossed in the garlic oil so as to absorb the aromatic flavors. With a squeeze of a little lime and a sprinkle of salt and cracked black pepper my spears were ready for consumption.

As you can observe, asparagus retained their natural green hue. I served asparagus with a couple fried eggs cooked in olive oil with the yolk still a tad runny and creamy. They provided a perfect balance to my still crispy asparagus. In addition, toasted whole-grain English muffin with strawberry spread (not in picture) was a side dish.

Guys, my palate was super happy.

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