From Modern Mediterranean Cookbook By Melia Marden
1 1/2 bunches thick asparagus (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Generous amount of freshly ground black pepper
2 teaspoons good quality unsalted butter
Use the thickest asparagus you can find so that it will be easier to slice. Snap the woody ends off the asparagus stalks where they break naturally.
Using a mandoline, cut the stalks lengthwise into long strips about 1/16 inch thick: Hold the stalk against the mandoline with the palm of your hand or the holder that comes with many brands to protect your fingers. If your mandoline doesn't have one, hold your fingers up to avoid cutting yourself. Starting with the tip, push the stalk through, applying enough pressure to slice easily. Repeat with all the stalks. Note: If you don't have a mandoline, you can use a vegetable peeler.
In a large sauté pan, heat the oil over medium heat for 30 seconds.
Add the asparagus in a single layer (work in batches if your pan isn't big enough), season with salt and pepper to taste, and cook, stirring constantly, until tender but still bright green, 2 to 3 minutes.
Add the butter and remove from the heat. Stir to coat with the melting butter and serve.