- 1lb asparagus (or more!)
- 1 Tbs olive oil
- 1/2 tsp salt
- zest of one lemon
Bring water to a boil in a medium-large pot. Blanch asparagus until slightly tender. Meanwhile, mix olive oil, salt, and lemon zest.
Remove asparagus from water and brush with olive oil mixture. Grill on George Foreman grill for about five minutes.
This asparagus dish is the perfect combination of tangy and summery sweetness - you won't forget that warmer weather is right around the corner (even during the rainiest of weeks in Philadelphia!).
Tall George and Small George