Ingredients:

  • 1 pound (450g) fresh asparagus, thick or thin spears
  • 1 tablespoon (15ml) olive oil (extra virgin preferred)
  • 1/4 teaspoon (1.5g) sea salt, or to taste
  • 1/8 teaspoon (0.5g) freshly ground black pepper, or to taste
  • 1 tablespoon (15ml) water or chicken broth (optional, but recommended)
  • 1 teaspoon (5ml) lemon juice (optional, for serving)

Instructions:

  1. Snap off the tough ends of the asparagus spears. You’ll feel where the stalk naturally breaks. Rinse the spears under cold water and pat dry.
  2. Heat the olive oil in a large skillet over medium-high heat. The pan should be hot, but not smoking.
  3. Add the asparagus to the hot pan in a single layer. Don’t overcrowd the pan; work in batches if necessary. Sprinkle with salt and pepper.
  4. Sear the asparagus for 2-3 minutes, turning occasionally, until bright green and slightly tender.
  5. Add water or broth to the pan. Immediately cover the pan with a lid and steam for 1-2 minutes, or until the asparagus is tender-crisp. Look for a vibrant color and a slight bend in the spear.
  6. Remove the asparagus from the pan and serve immediately. Squeeze with lemon juice if desired.