BRAISED ASPARAGUS This was a technique that my old mentor, Ken Oringer, taught me at his restaurant Clio in Boston I firmly believed that army-green asparagus was a bad thing until I tasted these tender, buttery spears I’ve been a convert ever since SERVES 4 2 tablespoons vegetable oil 1 pound asparagus, tough bottoms trimmed, stalks peeled if desired Kosher salt and freshly ground black pepper 1 cup homemade or low-sodium canned chicken or vegetable stock 3 tablespoons unsalted butter 1 teaspoon lemon juice (from 1 lemon) Heat the oil in a 12-inch sauté pan over high heat until lightly smoking Add the asparagus in as close to a single layer as possible, season with salt and pepper, and cook, without moving it, until lightly browned on the first side, about 1½ minutes Shake the pan and cook until the asparagus is browned again, 1½ minutes longer Add the stock and butter to the pan, immediately cover it, and cook until the asparagus is completely tender and the stock and butter have emulsified and reduced to a shiny glaze, to 10 minutes If the stock completely evaporates and butter starts to burn before the asparagus is cooked through, top up with a few tablespoons of water Stir in the lemon juice and serve immediately ... and cook until the asparagus is browned again, 1½ minutes longer Add the stock and butter to the pan, immediately cover it, and cook until the asparagus is completely tender and the stock and... glaze, to 10 minutes If the stock completely evaporates and butter starts to burn before the asparagus is cooked through, top up with a few tablespoons of water Stir in the lemon juice and serve immediately...1 cup homemade or low-sodium canned chicken or vegetable stock 3 tablespoons unsalted butter 1 teaspoon lemon juice (from 1 lemon) Heat the oil in a 12-inch sauté pan