Sauteed Asparagus

Simple and reinvented - the smoky flavour from the sautéing nicely complements the sweetness of the asparagus, and coarse-ground black pepper add texture and spice.

2 bunches asparagus, about 1 lb. each
Olive oil

Fleur de sel (coarse sea salt)
Freshly ground pepper

1. Trim the tough ends from the asparagus and discard. Heat a few tablespoons of oil in a sauté pan. When very hot, add the asparagus, ideally not overlapping but not necessary.
2. Sauté, turning occasionally with tongs, until slightly golden and tender, but still maintaining a bit of bite – approx. 5 minutes, depending on how thick the asparagus are. Season with salt (fleur de sel) and coarse-ground pepper. Arrange on a platter and serve.