Place a large skillet over medium-high heat and pour in the 1. 5 tbsp (0. 75 oz / 21g) of olive oil, allowing it to heat until shimmering.

Carefully add the 0. 75 lb (12 oz / 340g) of trimmed asparagus to the hot skillet, tossing occasionally to ensure even cooking, and saute until the spears are tender and lightly browned, which takes about 5 minutes.

Season the cooked asparagus evenly with the 0. 25 tsp (0. 05 oz / 1. 5g) of sea salt and 0. 1 tsp (0. 01 oz / 0. 2g) of freshly ground pepper.

Remove the skillet entirely from the heat source, immediately add the 0. 25 cups (1 oz / 28g) of chopped walnuts, and gently toss everything together until well combined before serving warm.

Preheat the Skillet: For that gorgeous, restaurant-quality sear, make sure your skillet is fully preheated before adding the olive oil and asparagus. A hot pan locks in flavor and prevents the vegetables from steaming and becoming mushy.

Keep it Crisp-Tender: Asparagus cooks incredibly fast.

Keep a close eye on the pan and remove it from the heat as soon as the spears turn bright green and easily give way to a fork. Residual heat will continue to soften them slightly after you take them off the stove.