Sautéed Brussels Sprouts and Asparagus with Lemon essential oil

Servings: 10
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients:

• 1 bundle asparagus
• 12 ounces Brussels sprouts
• 2 tablespoons extra virgin olive oil
• Seasoned salt
• 2–3 drops Lemon oil
• 3–4 cups water

Instructions:

1. Bring water to boil.
2. Halve Brussels sprouts and add to water. Boil for four to five minutes.
3. While sprouts are cooking, heat up skillet.
4. Drain sprouts and add extra virgin olive oil to skillet.
5. Add sprouts, sprinkle with seasoned salt.
6. Sauté sprouts for about three minutes, then add Lemon oil.
7. Add asparagus and toss. Cover skillet and let cook, tossing a few times to coat asparagus.
8. Cook until desired tenderness.

Tips:
For tender and grit free asparagus, rinse asparagus spears under cool water and rub with fingers before using. Snap off about an inch of the bottom of the spear to remove the woody part of the stalk.