For a burst of spring on your plate, nothing beats fresh, local asparagus spears—especially when they are crunchy on the inside but nice and crispy at the tips. Yum! The key is to cook them over high heat for just a few minutes. Here, they’re elevated to something even more special with the smokey, savoury flavours of Amola Smoked Bacon Salt. I seared them in a cast-iron skillet, but a grill would work well, too. Just brush on the oil and butter before grilling.

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 bunch asparagus (about 8 spears)
• 2 Tbsp butter
• Generous pinch Amola Smoked Bacon Salt

Method

In a cast-iron skillet over high heat, heat the olive oil. Add the asparagus and cook, turning. After two minutes, add the butter. Continue to cook until lightly charred but still crunchy, about two more minutes. Remove to a serving plate and sprinkle liberally with Amola Smoked Bacon Salt.