There's nothing like the spring snap of fresh asparagus. Sauté it crisp-tender, just until the color really pops with a lemony-oregano tang of Greek seasoning from Penzey's.
Yield: 3-4 servings, depending on how much they like asparagus.
In a large skillet, melt butter over medium heat. Add spices, stirring to distribute.
Prepare the asparagus by washing it and snapping off the bottom end of the stalk. Don't be tempted to do this all at once with a big honkin' knife - snap them with your fingers. They'll break naturally where it's right, a couple inches up from the end, and you won't get that woody fibrousness.
Toss the asparagus spears in the herbed butter. Continue to cook over medium heat, tossing occasionally, until crisp tender, when the color of the asparagus turns bright green. Serve immediately.