Servings: 5-6 spears of asparagus per person
Prep Time: 5 min
Cook Time: 4 min
juice of 1 lemon
4 tablespoon butter
5-6 spears of fresh asparagus per person, thin stalks preferred
kosher salt, to taste
Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends.
Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.
Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately.
To make sauce, melt 2 tablespoons butter and whisk in lemon juice.
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