32 Asparagus spears
1 large lime
4 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 2 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 2 teaspoons 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.