Asparagus with Lime and Mint

1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
Kosher salt
Fresh ground pepper
1-2 fresh limes - 1 1/2 tablespoons of juice
1 teaspoon of fresh mint, chopped or cut in a chiffonade*

Heat the oil in a sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.

Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

Serves 4.

Carb Count: 4 carbs per serving.

*To chiffonade mint, stack a few leaves, roll leaves up like a cigar, starting at one end, make your way down the roll, making thin slices.

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