- 2 tablespoons extra-virgin olive oil
- 5 large fresh thyme sprigs
- 1 1/4 pounds slender asparagus spears, trimmed
- Fleur de sel or coarse kosher salt
Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.