Pan-seared asparagus with lemon butter

• 450 g asparaguswoody ends snapped off
• 30 g unsalted butter
• 3 garlic clovesthinly sliced
• 1 medium lemon
• ½ tsp kosher salt

1. 1

   Pat the asparagus spears completely dry with a towel — moisture is the enemy of a good sear. Zest the lemon and set the zest aside, then cut the lemon in half.

   Tip: Dry asparagus chars instead of steaming, giving you those golden spots.

2. 2

   Heat the skillet over high heat until it just starts to smoke, about 90 seconds. Add the butter and swirl it around — it will foam and start to turn nutty and golden brown, about 30 seconds. Immediately lay the asparagus in a single layer and cook without moving for 2 minutes, until the undersides develop dark golden-brown char marks.

   Tip: Don't crowd the pan. If your asparagus is thick, you may need to work in batches.

3. 3

   Toss the asparagus and scatter the sliced garlic into the gaps between the spears. Cook for another 2 minutes, shaking the skillet occasionally, until the garlic is fragrant and just starting to turn golden at the edges and the asparagus is tender-crisp when pierced with a knife.

   Tip: Keep the garlic moving so it doesn't burn — it goes from golden to bitter fast.

4. 4

   Pull the skillet off the heat. Squeeze one half of the lemon directly over the asparagus (catch seeds with your free hand), scatter the reserved lemon zest on top, and sprinkle with the kosher salt. Toss everything together in the hot pan so the butter, lemon juice, and garlic form a glossy sauce that coats each spear.

   Tip: The second lemon half is your reserve — taste and add more juice if you want a brighter finish. Leftovers keep in the fridge for up to 2 days; reheat briefly in a hot skillet to revive the char.

• skillet (30cm (12-inch))

Per serving

Nutritional values are estimates only.