By Gail Gordon Oliver

When vegetables are fresh, local, and preferably organic, they should be minimally fussed over so their fabulousness is not masked. Lemons should be a staple ingredient in your fridge. Lemon juice or zest serves to brighten any dish, intensifying its flavour.

Makes 4 to 6 servings

1 tbsp extra virgin olive oil

1 tbsp unsalted butter

4 small shallots, halved and thinly sliced

2 lbs asparagus, trimmed, diagonally cut into 3-inch lengths

1 tbsp Freshly squeezed lemon juice, plus more if needed

Sea salt and freshly ground pepper, to taste

In a large sauté pan or wok over medium heat, add the oil and butter. When the butter is melted, add the shallots and cook, stirring, for one minute. Stir in the asparagus, increase the heat to high, and cook, stirring often, until the asparagus is tender, 5 to 7 minutes. Stir in the lemon juice. Taste and add salt, pepper and additional lemon juice, as needed. Serve warm or at room temperature.