Ingredients:

  • 1 lb fresh asparagus
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 medium lemon, zested and juiced
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp salted butter

Instructions:

  1. Wash 1 lb fresh asparagus and snap off the woody bottom ends. <small>Note: The stalks will naturally break where the tough fiber ends.</small>
  2. Pat the spears completely dry with a clean kitchen towel. <small>Note: Any water left on the surface will cause the oil to splatter and the veg to steam.</small>
  3. Heat 2 tbsp extra virgin olive oil in a large skillet over medium high heat <strong>until the oil shimmers and swirls easily</strong>.
  4. Add 2 cloves garlic, thinly sliced, and sauté for 30 seconds <strong>until fragrant but not browned</strong>.
  5. Place the asparagus in the pan in a single layer.
  6. Cook for <strong>5</strong> minutes, tossing occasionally, <strong>until the skins are slightly blistered and bright green</strong>.
  7. Add 1 tbsp salted butter to the pan and allow it to melt and foam.
  8. Sprinkle 1/2 tsp sea salt and 1/4 tsp cracked black pepper over the spears.
  9. Pour in the juice and zest of 1 medium lemon and toss well <strong>until the liquid coats everything evenly</strong>.
  10. Remove from heat immediately and stir in 1/4 cup fresh flat leaf parsley before serving.