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2 Tbs. peanut oil
2 lbs. thin asparagus, trimmed
Kosher salt and freshly ground black pepper
About 3 Tbs. unsalted butter
1 tsp. fresh thyme leaves
Coarse sea salt (optional)
1. Place the oil in a large skillet and heat over medium-high heat until it shimmers. Add the asparagus, a handful at a time, making sure the pan is always sizzling but never smoking.
2. Add kosher salt and pepper and reduce the heat to medium. Cook the asparagus, turning the stalks occasionally. When the pan begins to look dry, begin adding the butter a tablespoon at a time.
3. Cook the asparagus, continuing to turn the stalks, for about 10 minutes. Add the thyme and a little more salt and cook until the asparagus is tender, about 5 minutes more.
4. Serve immediately sprinkle with sea salt ; if desired.
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