Sauteed Asparagus With Fleur De Sel

1. 1

   In a large saute pan over medium heat, melt the butter.

2. 2

   When bubbling, add the asparagus spears, placing them in a single layer.

3. 3

   Immediately cover with a piece of parchment paper cut to the size of the pan, and lower the heat to low so the asparagus sweat without browning.

4. 4

   Turn the asparagus from time to time, and continue cooking until just tender, 10 to 12 minutes.

5. 5

   (You may need to do this in batches.

6. 6

   For a second batch, wipe out the pan and add 1 1/2 tablespoons fresh butter; keep the first batch warm in a low oven.)

7. 7

   To serve, transfer the asparagus to 4 serving plates and sprinkle with fleur de sel.

8. 8

   Drizzle a little white truffle oil, if you like, around the asparagus, and serve.

* Per serving · 4 servings · Values may vary.

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