24
thin asparagus spears
1
lemon
2
tablespoons butter
Olive oil
Kosher salt
Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends. Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain. Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.
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