Recipe by MrsK
I got this from a "Real Simple" magazine long ago. From then on, I always cook asparagus like this. It is "real simple" and asparagus are kept crispy and green (NOT raw), exactly the way we like to eat them.
- 2 lbs asparagus, tough ends trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon cracked black pepper