Ingredients:

  • 1 pound (450g) asparagus, trimmed
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon (15ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • Optional: red pepper flakes, for a touch of heat

Instructions:

  1. Trim the tough ends of the asparagus. Cut into 2-inch pieces if desired (optional).
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds - watch it doesn't burn!).
  3. Add the asparagus to the skillet and sauté until tender-crisp (about 5-7 minutes), stirring occasionally. The colour should be vibrant green.
  4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low.
  5. Stir in the Parmesan cheese and lemon juice. Season with salt and pepper to taste. Add red pepper flakes if desired.
  6. Simmer for 1-2 minutes, allowing the sauce to thicken slightly.
  7. Garnish with extra Parmesan cheese (if desired) and serve immediately.