Asparagus with Lemon Butter

I decided to cook some asparagus to go with our tri-tip and roasted potatoes.  Here is a quick and easy recipe that I really enjoy.

Printable Recipe
Ingredients
1 bundle of fresh asparagus spears
1 lemon
2 tablespoons butter
Olive oil
Kosher salt

Directions
Wash asparagus and snap off the tough ends.

 

 

 

Bring a skillet filled half full with salted water to boil. Add in asparagus and after the water returns to the boil, cook asparagus until crisp-tender, about 2 to 3 minutes. Drain asparagus and return to the hot pan,  Squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste.