Sauteed Asparagus with Meyer Lemon, Basil and Parmesan

If you don't have Meyer lemons, you can substitute with regular lemons for this recipe. Simple and delicious!

Ingredients:
2 tbsp. olive oil
2 bunches of asparagus, ends trimmed, cut into 3" lengths along the bias
6 cloves garlic, finely minced
Salt and pepper

1 tbsp. butter
2 tbsp. Meyer lemon juice
Zest of 1 Meyer lemon

1/4 cup grated or shredded parmesan
Basil chiffonade

1. Heat the olive oil in a saute pan over medium high heat. Add the asparagus and garlic and saute for 1 minute; season with salt and pepper.

2. Add the butter and cook until the asparagus is al dente (tender crisp). 

3. Add the lemon juice and lemon zest. Stir and remove from heat.  

4. Sprinkle with parmesan and basil, toss to combine, and serve.