Susan Maria Leach
Easy, good, fresh, delicious, fast! My favorite vegetable.
- One pound fresh asparagus, I like the thicker spears as they can be easily peeled
- Olive oil
- Sea salt and freshly ground black pepper
- One lemon
- Snap off the bottom cut end of each asparagus and peel the bottom 2 inches with a vegetable peeler. Lightly coat the asparagus with olive oil, salt and pepper by rolling them around with your hands against each other on a large plate.
- Heat a grill pan or skillet over medium high heat and cook the asparagus until marked with light brown and slightly softened, 3 to 4 minutes. Serve in a pile with a big lemon squeeze.