Spring Aspargus

I simply love this time of the year because of the fresh asparagus that we can access. Admittedly, it is not local and it is brought to us from Mexico or California, but I still love it. 

To cook my aspargus I turn our Titanium Exclusive sauté pan to high and let it get hot. I toss in a dollop of butter and let it melt before dropping in the aspargus. 

I let the aspargus sizzle for a couple of minutes, then roll the spears back and forth watching them turn bright green. 

Once they are a lovely green I will add a squeeze of lemon juice and let that sizzle for a bit – maybe a minute, maybe two. Then I slide the spears onto a plate. 

All in, 10 minutes and my plate of aspargus is ready.