Ingredients:

  • 1 pound asparagus, thick or medium spears (approx. 450g)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/8 teaspoon black pepper (0.75 g)
  • 1 tablespoon water (15 ml)
  • Optional: Lemon wedges, grated Parmesan cheese, balsamic glaze for serving

Instructions:

  1. Wash the asparagus thoroughly. Snap off the tough ends (they'll naturally break where they become tender). Cut spears into roughly 2-inch (5cm) pieces if desired, to promote even cooking.
  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!). Season with salt and pepper. Cook for 2-3 minutes, without stirring, until the asparagus begins to brown on one side.
  4. Add the water to the pan. Immediately cover the skillet with a lid.
  5. Reduce the heat to medium-low and steam for 3-5 minutes, or until the asparagus is bright green and crisp-tender. Check for doneness by piercing a spear with a fork – it should be easily pierced but still have a slight bite.
  6. Remove from heat and serve immediately. Garnish with lemon wedges, Parmesan cheese, or a drizzle of balsamic glaze, if desired.