- 3 lbs asparagus, ends trimmed
- 1/2 cup olive oil
- 3 tbsps fresh lemon juice
Cook asparagus in large pot of boiling salted water until crisp-tender,
about 4 minutes. Drain; rinse with cold water and drain again. Pat
dry. (Can be made 1 day ahead. Cover and refrigerate.) Heat oil
in heavy, large pot over medium-high heat. Add asparagus to pot.
Stir until heated through and coated with oil, about 5 minutes.
Drizzle with lemon juice. Season to taste with salt and pepper.
Arrange asparagus on platter.