Pan Roasted Asparagus
½ Tbsp olive oil
½ Tbsp unsalted butter
1 lb asparagus (1 bunch), tough ends trimmed
Salt and pepper
*optional - ½ lemon
  • Heat the oil and butter in a large skillet over medium heat. Add half the asparagus to
    the skillet with tips pointed in one direction and the other half pointed in opposite
    direction. Distribute spears evenly; cover and cook about 3 minutes.
  • Uncover and increase heat to high, season with salt & pepper, cook until tender and well
    browned along one side- about 5 minutes. Transfer to dish and squeeze lemon half (if
    using) over the spears.
  • Serve warm.