This asparagus recipe

is one of my favorite vegetable sides. Not only because the dish is so simple, but because the presentation is always beautiful and the taste is the same as what you would encounter at a high-end, gourmet restaurant.


12 thin spears of asparagus
1 Tbs olive oil
1/2 tsp sea salt


Wash asparagus and cut off the woody bottoms. (Thin spears are the most tasty and least woody.)
Put one tablespoon of olive oil at the bottom of a non-stick pan and let it heat up til it gets watery.
Place the asparagus into the pan and cook until the stalks turn bright green. Turn at least once to evenly heat.
Slide the asparagus onto a plate and shake a bit of sea salt on top.

Cook time: 5 min.
Serves: 2