Wash and peel the asparagus thoroughly and cut off the woody ends.
Heat two tablespoons of butter in a sufficiently large pan and fry the asparagus spears on all sides for about 15 minutes over medium heat until golden brown.
Spread the asparagus on two preheated plates. Season with salt and pepper. Then nap with lemon juice according to personal taste.
Tip: The asparagus should still be crisp and firm to the bite. If you want to enjoy the asparagus al dente, you should cover the pan with a lid for the first 5 minutes.
The roasting time is reduced by about 5 minutes if you cut the asparagus into 5 cm pieces.
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