Ingredients:

  • 1 pound (454g) fresh asparagus, thick stalks preferred
  • 4 cups (946ml) water
  • 1 teaspoon (5ml) sea salt
  • Optional: 1 tablespoon (15ml) unsalted butter or extra virgin olive oil for serving
  • Optional: Freshly squeezed lemon juice, to taste

Instructions:

  1. Snap off the tough ends of the asparagus. Discard or save for making vegetable stock.
  2. In a large skillet or sauté pan, bring 4 cups of water to a rolling boil over high heat. Add salt.
  3. Add the asparagus to the boiling water. Reduce the heat to medium-high, cover the pan with a lid, and cook for 3-5 minutes, depending on the thickness of the asparagus.
  4. The asparagus should be bright green and tender-crisp (easily pierced with a fork but still offering slight resistance). Start testing at 3 minutes.
  5. Immediately remove the asparagus from the pan with a slotted spoon or tongs and transfer to a serving dish.
  6. Optional: Drizzle with melted butter or olive oil and a squeeze of fresh lemon juice. Serve immediately.