• 2 bunches asparagus about 1 pound/500 g each

  • Olive Oil

  • Salt Fleur de sel

  • Ground black Pepper


  • 1.

    Trim the tough ends from the asparagus and discard.

  • 2.

    Heat a few tablespoons of oil in a sauté pan.

  • 3.

    When very hot, add the asparagus in batches, not overlapping.

  • 4.

    Sauté, turning occasionally with tongs, until slightly golden and tender, but still maintaining a bit of bite -- about 5 minutes, depending on how thick the asparagus are.

  • 5.

    Season with salt and pepper.

  • 6.

    Arrange on a platter and serve.

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