½ pound fresh asparagus
1 ½ tablespoons extra virgin olive oil
½ tablespoon fresh lemon juice
1-to-1½ teaspoons Sarah’s Tuscan Sea Salt
- Cut or break off the woody lower ends of the asparagus spears. Peel the bottom 2 inches of each spear with a vegetable peeler. Place the spears in a single layer in a straight-sided skillet and cover them with water. Bring to a boil and cook until the spears are crisp-tender, 3 to 5 minutes depending upon the thickness of the spears. Drain in a colander.
- Return the drained asparagus to the skillet and place over medium heat. Drizzle the asparagus with the olive oil and lemon juice and sprinkle with Sarah’s Tuscan Sea Salt. Roll the spears around in the skillet to coat them evenly and heat them through, 1 to 1 ½ minutes. Serve hot