CopyCat Chili’s Asparagus

Ingredients

2 pounds fresh asparagus, trimmed
2 tablespoons olive oil
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 lemon, optional, for squeezing over cooked asparagus

Directions

Rinse asparagus spears and trim off the tough ends. Pat dry with a paper towel.

Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

Preheat a skillet or grill pan over medium-high heat. Add the asparagus and cook 4–6 minutes, turning occasionally, until tender and slightly charred.

Transfer asparagus to a serving plate. Optionally, squeeze fresh lemon juice over the top. Serve immediately.