Simple, fast, and hard to mess up. Ready in under 10 minutes.
Serves 2
Ingredients
- 1 lb asparagus, woody ends snapped off
- 1 tablespoon butter or olive oil
- 2 garlic cloves, thinly sliced
- Juice of half a lemon
- ¼ teaspoon flaky salt
- Black pepper
Method
- Heat the pan: Set a large skillet over medium-high heat. Add the butter or olive oil and let it get hot — about 1 minute.
- Add the asparagus: Add in a single layer. Leave it alone for 2 minutes to get some colour on the bottom.
- Add garlic and toss: Add the garlic, toss everything together, and cook another 2 to 3 minutes until the spears are tender but are still a little crisp.
- Finish and serve: Pull the pan off the heat. Squeeze the lemon over the top, season with flaky salt and black pepper, and serve immediately.
The barbecue version is just as good: lay the asparagus in a foil packet or baking dish with butter or olive oil and salt, close it up, and grill on medium-high for 8 to 10 minutes. No flipping required.
Asparagus is available through Steel Pony for a short window each spring. When it's gone, it's gone until next year.