Ingredients:
- 1 pound (450 grams) Fresh Asparagus Spears, medium thickness, trimmed
- 1 Tablespoon (15 ml) Extra Virgin Olive Oil
- 1 teaspoon (5 grams) Unsalted Butter
- 2 cloves Garlic, thinly sliced
- Kosher Salt, to taste
- Freshly Ground Black Pepper, to taste
- ¼ cup (60 ml) Water or Vegetable Broth
- ½ teaspoon Fresh Lemon Zest (from ½ lemon)
- 1 teaspoon Fresh Lemon Juice
Instructions:
- Trim the Asparagus: Wash the spears well. Hold one spear by both ends and gently bend it until the woody, tough bottom snaps off naturally. Use this spear as a guide to cut the remaining batch of asparagus to the same length.
- Aromatics Prep: Thinly slice the two cloves of garlic. Set aside the lemon zest and juice.
- Heat the Pan: Place a 10–12 inch frying pan over medium-high heat. Once hot, add the olive oil.
- Sauté the Garlic: Add the sliced garlic to the oil and sauté for 30–60 seconds, stirring constantly, until fragrant. Crucial: Do not let the garlic brown or burn, or the flavor will turn bitter.
- Sear the Asparagus: Add the prepared asparagus spears to the pan. Season lightly with salt and pepper. Sauté (toss frequently) for 2 minutes to introduce a touch of color and surface crispness.
- The Pan-Steam: Pour the water or broth immediately into the hot pan. The liquid should bubble rapidly. Cover the pan immediately with the lid and reduce the heat slightly to medium.
- Cook to Tender-Crisp: Steam the asparagus for 2 to 4 minutes, until the color intensifies to a deep emerald green, and a fork pierces the base of the spear with minor resistance (al dente).
- Reduce and Finish: Remove the lid. If there is any remaining liquid, turn the heat up to high and quickly cook off the residual moisture (about 30 seconds).
- Seasoning & Final Touch: Take the pan off the heat. Stir in the teaspoon of unsalted butter, the fresh lemon juice, and the lemon zest. Toss gently to coat.
- Serve: Taste and adjust seasoning (salt/pepper). Serve immediately while piping hot.