Asparagus with Olive Oil and Lemon     

Total time: 25 minutes
    If the green asparagus is thick, peeling will help it cook faster and even the stalks will be tender. I always peel white.  A quick dressing of olive oil and lemon lets the fresh asparagus shine!

 Ingredients:

• 8oz (240gr) asparagus - more if you truly love it
• 1 - 2 tbs good olive oil
• 1 - 2 tbs fresh lemon juice (half of a lemon)
• salt and pepper

 Instructions:

• Snap off ends of asparagus.  If white use vegetable peeler and peel the bottom half of stalk, laying it flat to peel to prevent breaking.
• Put asparagus into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. 
• Lower heat and cook just until done, 6 - 10 minutes, longer for white. 
• When done drain and put into a serving dish, drizzle with olive oil and lemon. 
• Add salt and pepper if desired and serve.