Prep Time: 05 minutes Cook time: 10 minutes Total time: 15 minutes Yield: 2-4 servings Ingredients 1 Large Bunch Asparagus 1-2 Tbsp Rosemary Infused Olive Oil 1 Cut in half Lemon To taste Salt To taste Pepper To taste Garlic powder Directions Wash the asparagus bunch and pat dry. Cut 2 inches off the end of the asparagus and set aside. In a medium size saucepan, heat the 2 Tbsp. of “Rosemary Infused Olive Oil’ over medium heat. Add the asparagus to the pan and cook for 6-10 minutes, depending on the thickness of the asparagus. Use a wooden spoon to ensure the asparagus is cooked evenly. After asparagus is finished cooking, take the two lemon halves and squeeze the juice over the cooked asparagus. I suggest using a fine strainer to catch the lemon seeds. For finishing touches, season with added salt, pepper & garlic powder to taste. Bon appetit!