Today, we know thatâs not the case, and that some water-soluble vitamins and nutrients are handled differently by the body than others. Just because most water-soluble vitamins are not stored by the body, you canât assume that it is safe or effective to take more than the safe upper limit.
1. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
1 Set aside. 2  In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. 3  Cook for 3 minutes, until the garlic mixture is fragrant but not browned. 4  Spread the asparagus in a single layer on the prepared pan. 5  Lightly sprinkle with coarse sea salt and freshly ground pepper.