• 1 pound asparagus
• 2 to 3 tablespoons extra virgin olive oil
• 1 heaping tablespoon salt-cured capers, soaked in water for a few minutes, and drained
• Sea salt or kosher salt
• Freshly ground black pepper

1. Trim the woody ends of the asparagus. With a vegetable peeler, scrape the skin off the bottom third of the stalks (omit this step if the asparagus are ultra fresh and tender).

2. In a skillet large enough to hold the asparagus in a single layer, heat the oil over medium heat. Add the asparagus and sautÈ for several minutes, shaking the pan to turn them, until they are bronzed. Sprinkle the capers around the asparagus and let them sizzle in the oil a few seconds.

3. Add about half a cup of water and continue to cook the asparagus, shaking the pan occasionally and adding a bit more water if needed, until the spears are tender.
Sprinkle lightly with salt (keeping the saltiness of the capers in mind) and pepper.