Ingredients
Method
- Wash the asparagus under cold water and pat them completely dry. Trim the bottom inch of the stalks where the fiber becomes woody.
- Place your skillet over medium-high heat. Add the avocado oil and wait until it shimmers.
- Carefully lay the spears in the hot pan. Do not overcrowd the surface. Let them sit undisturbed for two minutes.
- Once they begin to soften and blister, push the stalks to one side. Add the minced garlic and butter to the empty space, cooking until fragrant.
- Toss the stalks with the garlic mixture. Season with salt and pepper. Turn off the heat and squeeze fresh lemon over the pan.
Notes
Use a heavy-bottomed pan like cast iron for optimal results. Avoid salting early to prevent moisture release. Store leftovers in an airtight glass container for up to three days.