This asparagus recipe—though it’s hardly a recipe, and more a single clause in Beard’s memoir Delights and Prejudices: “cut in paper-thin diagonal slices and tossed with butter and soy for two or three minutes in a hot skillet, which gives it a delightful texture”—is my best attempt at interpreting what the bachelor gourmand claims to have cooked for himself when he dined alone.

Paper-Thin Asparagus With Butter & Soy Sauce

Ingredients 

• 2 tablespoons unsalted butter
• 8 ounces asparagus, cut in paper-thin diagonal slices
• Flaky sea salt and freshly ground black pepper
• 1 tablespoon soy sauce
• Cooked white rice, for serving

• Directions

• Heat a skillet over high heat and melt the butter. Add the asparagus, season with salt and pepper, and cook for 1 minute. Add the soy sauce and cook for another minute or so, until the butter and soy sauce bubble up into a sticky glaze. Serve with white rice.
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https://food52.com/recipes/82732-asparagus-with-butter-soy-sauce-recipe?utm_campaign=20200522_eds_friday_nonbuyer&utm_medium=email&utm_source=Sailthru&utm_term=20394874