Asparagus With Lemon Butter

5-6 spears of fresh asparagus per person, thin stalks preferred
salted water
4 tablespoon butter
juice of 1 lemon
olive oil
kosher salt, to taste

Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends.

Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.

Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately.

To make sauce, melt 2 tablespoons butter and whisk in lemon juice.