Method
Prep the asparagus
Hold each spear at both ends and bend gently until it snaps — it will break naturally at the point where tender meets tough. Discard the woody ends. For thicker spears, peel the lower inch or so with a peeler.
Pan-fry in butter
Melt the butter in a frying pan over medium heat. Add the garlic (if using) and let it sizzle for 30 seconds. Lay the asparagus flat in the pan and cook for 2–3 minutes without moving too much, letting the underside get a little colour.
Flip and cook for another 1–2 minutes. Season with salt and black pepper, squeeze over a little lemon juice, and serve.
Other Methods
Blanched: Boil in salted water for 2 minutes, plunge into cold water, dress with garlic oyster sauce or olive oil and black pepper.
Bacon-wrapped: Bundle 3–4 spears, wrap with a rasher of bacon, bake at 200°C for 15 minutes. Great presentation.
Garlic stir-fry: High heat, fry minced garlic, toss asparagus for 2 minutes with a splash of soy sauce and salt.
Key Tips
- Snapping by hand is the best way to prep — no waste, no guessing
- Don't overcook: remove as soon as it's just tender. Soft asparagus loses all its appeal
- April is peak season — at its sweetest and most tender, simple cooking is best