Cooked - Sautéed Asparagus

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2 tablespoons extra-virgin olive oil

1 pound asparagus (woody ends trimmed, chopped into 1-inch pieces)

¼ teaspoon sea salt

Freshly ground black pepper

1 teaspoon fresh lemon juice

Heat the olive oil in a medium skillet over medium heat. Add the asparagus, salt, and several grinds of pepper and sauté, stirring often, for 3 to 6 minutes, or until tender. The timing will depend on the thickness of your spears.
Remove from the heat and toss with the lemon juice. Season to taste and serve.

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