Spring! The markets are full of crisp and snappy vegetables, like these Asparagus.
Rinsed carefully in a sink of water (after a mouthful of sand when taking a cheeky nibble on one of the tips), olive oil, salt and asparagus tossed in the pan until the green is vivid and the stems tender. A bit of caramelisation is good too.
They’re different sizes, so obviously the cooking time needs to vary a little – I simply pulled the fattest ones out of the sink first, lopped off the woody end (I’m a cutter, not a snapper – snapping loses too much precious asparagus), and they went into the pan as they were cut. The wee ones were then chopped and added.