Another superlative (and easy) vegetable recipe adapted from the fantastic cookbook, Patricia Wells at Home in Provence.

1 bunch asparagus per 2 people
(purchase thin, firm asparagus)
2 Tbs. unsalted butter per bunch
sea salt to taste
freshly ground pepper to taste

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!