1 cup homemade or low-sodium canned chicken or
vegetable stock
3 tablespoons unsalted butter
1 teaspoon lemon juice (from 1 lemon)
Heat the oil in a 12-inch sauté pan over high heat until
lightly smoking. Add the asparagus in as close to a single
layer as possible, season with salt and pepper, and cook,
without moving it, until lightly browned on the first side,
about 1½ minutes. Shake the pan and cook until the
asparagus is browned again, 1½ minutes longer.
- Add the stock and butter to the pan, immediately cover
it, and cook until the asparagus is completely tender and
the stock and butter have emulsified and reduced to a
shiny glaze, 7 to 10 minutes. If the stock completely
evaporates and butter starts to burn before the asparagus
is cooked through, top up with a few tablespoons of
water. Stir in the lemon juice and serve immediately.