• 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon fresh parsley, chopped
  • 1 small zucchini
  • 1/2 pound asparagus spears (about 16 to 20 spears)
  • 1 tablespoon grated Parmesan cheese

Combine oil, lemon juice, garlic, and parsley in a small bowl. Set aside. Cut ends off zucchini, then cut lengthwise into strips, not more than 1/4 inch thick. Wrap 3 or 4 asparagus spears together in a bundle with a zucchini strip.

Place bundles on rack* in Presto® Electric Skillet. Add 1 cup water to skillet and heat at 250°. When water begins to boil, steam covered for 4 to 5 minutes or until asparagus is fork tender. Drizzle reserved sauce over bundles. Sprinkle cheese over bundles.

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Garlic Asparagus Bundles
Presto Tip:

*Use a small cooling rack or wok steaming rack. If necessary canning jar metal rings can be used in place of a rack.