Sautéed sea asparagus (Samphire)
1/2 pound fresh sea asparagus
1 shallot, minced
2 ounces butter
Clean and soak asparagus for 1 hour in cold water. Drain, then steam or blanch for 1 to 2 minutes. Rinse in cold water and drain. Sauté the shallot on very low heat in butter for 5 minutes; do not allow to burn. Add asparagus to pan and sauté for 2 to 3 minutes. Turn mixture out of the pan, sprinkle with lemon juice and serve.