1 bushel of asparagus
1 tbsp lemon juice
2 garlic cloves
salt/pepper for seasoning
In skillet drizzle olive oil on medium heat. Toss in crushed garlic
Add in asparagus and season with salt/pepper
Once asparagus is tender remove from skillet.
Using a potato peeler, peel carrot ribbons about 1/2 inch thick, peel enough to secure about 5 or 6 asparagus bundles
Tie together about 6 or 7 asparagus together with the carrot ribbons, be gentle when assembling
Plate your bundles and drizzle each bundle with lemon juice.