Yields about 4 servings.
Courtesy of Paula Deen.
25 - 30 asparagus spears
lemon juice
2 tbs. butter
extra-virgin olive oil
salt and pepper
Wash asparagus and break off the tough ends.
Bring a deep skillet filled half full with water to boil.
Dump in the asparagus and return water to a boil.
Cook about 3 minutes until tender.
Remove from the heat and then drain in a colander.
Return asparagus to the skillet (off the oven).
Squeeze lemon juice over the asparagus.
Add the butter and a drizzle of olive oil.
Toss to coat. Season to taste with salt and pepper.