Asparagus with Lemon Butter

• 24 thin asparagus spears
• 1 lemon
• 2 tablespoons butter
• Olive oil
• Kosher salt

1. Wash asparagus and line them up on a cutting board with the tops even.
2. Cut off tough bottom ends.
3. Bring a skillet or oval casserole filled half full with salted water to boil.
4. Dump in asparagus all at once.
5. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size.
6. Drain.
7. Return asparagus to hot pan, squeeze lemon juice over top.
8. Add butter and a drizzle of olive oil, tossing to coat.
9. Add kosher salt, to taste.
10. Serve immediately.

thin, lemon, butter, olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/paula-deen/asparagus-with-lemon-butter-recipe.html (may not work)