- 2 tablespoons Mazola Canola Oil
- 1 pound asparagus, trimmed
- Salt and pepper to taste
- 1 tablespoon fresh lemon OR orange juice
- Heat oil in a large nonstick skillet over medium-high heat.
- Add asparagus in a single layer, stirring to coat with oil.
- Sprinkle with salt and pepper; cover.
- Cook for 2 to 3 minutes, remove lid, stir gently and continue cooking for 2 minutes until lightly browned and tender.
- Add juice, stir and remove from heat.
- Serve immediately.