Asparagus with Lemon Butter

Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends. Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well. Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately. To make sauce, melt 2 tablespoons butter and whisk in lemon juice.