Slice one lemon into slices.

Use a microplane to zest the other lemon, then juice it. Set aside.

Add the olive oil to a large skillet over high heat and war until shimmering and very hot.

Add the asparagus in a single layer. Work in batches if needed.

Cook until the bottom has begun to char – about 4 minutes.

Flip the asparagus and cook for another 4 minutes to char the other side.

Transfer the asparagus to a serving dish and tent with foil to keep warm.

Return the skillet to high heat and add the lemon slices.

Cook for 60-90 seconds, undisturbed, to char the lemon. Flip and char the other side.

Reduce the heat to low and add the wine, chicken base, butter, pepper, and capers.

Cook, stirring for 3 minutes.

Pour in the lemon juice and add the lemon zest.

Cook for 1 minute, stirring constantly. 

Add the parsley and cook until the parsley is well incorporated and has started to wilt – about 1 minute.

Taste and adjust the sauce for salt and pepper.

Pour the sauce over the asparagus and toss lightly OR add the asparagus to the skillet and toss in the sauce before plating.

Serve hot.