|Another superlative (and easy) vegetable recipe adapted from the fantastic cookbook, Patricia Wells at Home in Provence.
1 bunch asparagus per 2 people
Wash then trim asparagus by breaking off tough ends. They will naturally break where the toughness ends. Meanwhile, heat up a pan over medium-high heat and add the butter. A cast-iron pan works best as it holds the heat well.
Cook the asparagus in the pan for 10-12 minutes, turning occasionally. You may need to adjust the heat. It will be a bit firm when done, and still be a bright green color. Sprinkle with a bit of the sea salt flakes and then some freshly ground black pepper. Serve hot! Yum!