Perfect Crisp Asparagus

• 1 bunch asparagus, ends removed
• 1 Tbsp olive oil
• Salt to taste
• Fresh lemon juice to taste

Pour tap water into a sauce pan until bottom is just covered. Salt liberally and bring to a boil. Add asparagus and cook, tossing occasionally, until they turn a vivid green (3-5 minutes). Drain water from pan then immediately return to high heat. Add olive oil and salt and toss to combine. Remove from heat, add a dash of lemon juice, stir to combine, then serve immediately.

NOTE: You can blanch asparagus in advance by boiling them in the water then immediately dunking them in an ice bath. Dry them, wrap them in paper towels and return them to refrigerator until ready to use.