2 TBSP butter
1 bunch fresh asparagus – the thinner stalks work better for sautéing
2 cloves fresh garlic, minced
Juice from one lemon
2 TBSP white wine
Kosher salt to taste
In a large skillet over medium high heat, melt butter. Add garlic and asparagus, sprinkle very lightly with salt and sauté for about five minutes, tossing occasionally.
Add lemon juice and white wine, cooking for just another minute for a crisp-tender asparagus. Be careful not to overcook. Taste, adjust for seasoning and serve immediately.