Other than using lemon rather than lime, this is a combination of ingredients and flavors I grew up with as a standard with many fresh vegetables. It was the pan sauteeing, however, that made me want to try this and I was very pleased. I've steamed asparagus, roasted it in the oven, and even nuked it...all good, but doing it this way just made it different -- similar to roasting, rich in color, flavor, and almost caramelized. Definitely more depth of flavor than just steaming. This method will be a repeat.
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Other than using lemon rather than lime, this is a combination of ingredients and flavors I...