1 bunch of fresh asparagus 3 T. extra virgin olive oil salt & pepper to taste
Clean asparagus thoroughly and snap the tough ends off. Slice 1/3 inch thick crosswise clear through the tips. In a large skillet, put about 3 tablespoons of EVOO and heat. Add salt & pepper to taste. Stir for about 5 minutes over moderate heat or until asparagus is crisp and tender.
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