Prep 5 minutes ∙ Cook 10 minutes ∙ Makes Yield: about 1 pot ∙ Source Farmers wife, Diane Riehm
- 1 Bunch asparagus
- 1 Tablespoon olive oil
- 1 Lemon Sea salt and pepper to taste
- Rinse asparagus in cold water, “snap”. Asparagus have a natural break point – just bend until they break and compost tough bottom ends.
- Pre-heat a medium-large stainless steel or cast iron pan over medium-high heat. Add in ½ the olive oil. You’ll know the pan is ready when the oil pops a bit when you sprinkle a little water on it.
- Put in half of the asparagus. You don’t want to overcrowd your pan!
- Add a dash of salt and pepper (I add all of the pepper and only some of the salt).
- Move the asparagus around occasionally, making sure they don’t burn (a little browning is OK though). They are done when they are bright green.
- Put on a plate, squeeze half a lemon (or a whole lemon if you’re like me) over the asparagus. Add salt to taste. Serve hot.