Yields
6 servings
ADVERTISEMENT
ingredients
2
bunch asparagus, about 1 pound/500 g each
Olive oil
Fleur de sel (coarse sea salt)
Freshly ground pepper
ADVERTISEMENT
directions
Step 1
Trim the tough ends from the asparagus and discard. Heat a few tablespoons of oil in a sauté pan. When very hot, add the asparagus in batches, not overlapping.
Step 2
Sauté, turning occasionally with tongs, until slightly golden and tender, but still maintaining a bit of bite – approx. 5 minutes, depending on how thick the asparagus are. Season with salt and pepper. Arrange on a platter and serve.