Ingredients

• 1 tablespoon butter
• 2 tablespoons extra-virgin olive oil
• 5 large fresh thyme sprigs
• 1 1/4 pounds slender asparagus spears, trimmed
• Fleur de sel or coarse kosher salt

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Instructions

1. Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.