|Asparagus||12 Ounce (Medium Sized)|
|Extra virgin spanish olive oil||1 Tablespoon|
|Coarse salt||To Taste|
1. Chop off the hard ends of asparagus spears.
2. Skin the outer layer from the bottom half of each spear.
3. In a large cast-iron skillet, heat oil over medium-high heat.
4. Add asparagus and sauté for about 2 minutes until the asparagus is bright green and with just a tad of brown.
5. Season with salt.
6. Serve immediately.