Pan-seared asparagus with garlic and clementine zest
Trim enough asparagus for two people, and cut spears in half. Slice a couple garlic cloves into slivers. Slice a couple teaspoons of clementine zest (white pith removed) into slivers.
Heat some olive oil in a nonstick pan to hot. Add asparagus, garlic and clementine zest and toss. Leave pan alone and let asparagus sear for a few minutes. Toss and cook until done to your liking. Season with salt and pepper.