Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces (approximately) medium asparagus
1 tablespoon extra virgin Spanish olive oil
Coarse salt -- to taste
1. Snap off the woody ends of the asparagus spears. Peel the outer
layer from the bottom half of each spear.
2. Heat the oil in a large cast-iron skillet over medium-high heat.
Add the asparagus and sauté until the asparagus is bright green
and with just a tad of brown, about 2 minutes. Sprinkle with salt
and serve immediately.
Notes:
When asparagus are first in season, prepare them the Spanish way:
quickly sautéed in a fruity olive oil for intense flavor.
