- 1 pound asparagus with end shaved and trimmed
- 1 tablespoons olive oil
- 3 tablespoon water
- 1 tablespoon of minced spring garlic
- Juice of 1 mandarin
- Supremed flesh of two mandarins
- Koshers salt and freshly ground black pepper to taste
In a large sauté pan over medium-high heat, add olive oil and asparagus. Cook for about 3 minutes uncovered.
Shake the pan to make sure all sides get nicely browned. Add water and the minced spring garlic and sauté until the water evaporates. Season and dress with mandarin juice. Plate and place citrus segments on top of the asparagus.