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 


  1. Rinse asparagus in cold water, “snap”. Asparagus has a natural break point – just bend until they break and compost tough bottom ends. 
  2. 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. 
  3. Put in half of the asparagus. You don’t want to overcrowd your pan! 
  4. Add a dash of salt and pepper (I add all of the pepper and only some of the salt). 
  5. 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. 
  6. 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.  

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883