Roman Asparagus

Trim the stalks of asparagus and remove the top leaves

Discard the tough, outer leaves and submerge them in a bowl with water and lemon juice. Reserve

Combine the grated morning light with olives, garlic, parsley, and salt

Drain the asparagus and slightly flatten it in the center to create space between the leaves

Fill with seasoned mixture and place asparagus in a small saucepan, side by side

Add hot water up to halfway through the asparagus and drizzle with olive oil

Cover the saucepan and cook over medium heat until outer leaves easily come off when pulled