sautéed asparagus

Ingredients:

Kosher salt 

1 ½ pounds bunches asparagus, trimmed 

2 tablespoons unsalted butter

Freshly ground pepper

Juice of ½ lemon

Directions:

Prepare an ice-water bath; set aside. 

Bring a large pot of water to a boil. Add a generous amount of salt, and the asparagus. Return to a boil and cook until asparagus are bright green and just fork tender, about 2 minutes. Transfer to ice bath to shock and cool. Drain well, pat dry, and wrap in paper towel and place in a plastic Ziploc bag for up to eight hours.

Right before serving melt the butter in a large pan over medium-high heat. Add the blanched asparagus and sauté until heated through, but taking care not to overcook. Season with a pinch of kosher salt and a few grinds of pepper. Toss with the juice of a half a lemon and serve immediately. 

Serves 4