Eosinophilic Esophagitis Friendly Asparagus and Herb Sauté
Total time18 min
Prep time8 min
Cook time10 min
4.8(20)
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Learn more →Ingredients
4 servings
- 1 ½ lb asparagus, woody ends snapped off, cut into 2-inch pieces
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
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