16 Asparagus spears
1 small lime
2 tsp. olive oil
1/2 tsp. dried thyme
Wash asparagus well. Snap off the tough ends at their natural breaking point & discard. Cut each spear in half and separate the stem ends from the tip ends. Drop stem ends in boiling water and cook 1 minute. Add tip ends and cook an additional minute. Drain.
Squeeze the lime. Add 1 tsp. oil and thyme. Add asparagus and stir to coat. Marinate at least 15 minutes, and up to 24 hours.
Heat a heavy skillet – non-stick is not recommended. Add remaining teaspoon of oil and heat until shimmering. Add asparagus and any unabsorbed marinade. Cook over medium high heat, stirring frequently, until asparagus is tender and parts are a deep brown.