Ingredient

• 2 tablespoons extra-virgin olive oil
• 1 pound asparagus, woody ends trimmed, chopped into 1-inch pieces
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 1 teaspoon fresh lemon juice

Direction

1. Heat the olive oil in a medium skillet over medium heat. Add the asparagus, salt, and several grinds of pepper and sauté, stirring often, for 3 to 6 minutes, or until tender. The timing will depend on the thickness of your spears.
2. Remove from the heat and toss with the lemon juice. Season to taste and serve.