1 pound asparagus
1 teaspoon olive oil
2 (2-inch) lemon rind strips
2 garlic cloves, chopped
1 (1-inch) rosemary sprig
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Snap off tough ends of asparagus.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus, rind, garlic, and rosemary; saut? 3 minutes or until asparagus is lightly browned.
Add 1/2 cup water to pan; cook 5 minutes or until asparagus is crisp-tender and liquid almost evaporates. Discard rind and rosemary. Sprinkle asparagus with salt and pepper; toss well.
from Cooking Light.