Cleanses, diets, and fasts are just not for me. Criticize if you will, but I’d rather turn to natural sources to relieve my body of toxins than a six-pack of weird milks that costs $300, and fasting is literally just not an option. Not only is it unhealthy, but also it seems to be a form of torture I wouldn’t even dream of inflicting on my worst enemies!
So on the days where I am looking for a quick, nutritious, and tasty cleanse, I turn to asparagus. Even if you’re not into the whole “cleansing” aspect of it, if you’re looking for an easy and flavorful side to accompany almost any dish, look no further than asparagus. This recipe is a light way to enjoy the vegetable that’s still full of flavor.
- 10 stalks asparagus
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
- 1/2 cup fresh parsley, plus more for garnish
Snap off the woody ends of each stalk and discard. Heat the olive oil in a sauté pan over medium heat. Add the garlic and sauté until translucent, about 2-3 minutes.
Add the asparagus, making sure that they all lay flat in the pan in a single layer. Season with salt and pepper, to taste, and rotate them until they begin to brown, about 5-7 minutes. Once they begin to brown, add the lemon juice. Add the parsley and continuously spoon the juice over the asparagus until the stalks are dark green and the heads are a deep brown. Serve, garnished with additional parsley.