By David Cohlmeyer

Makes 4 servings

1 pound asparagus, washed and trimmed
sea salt
freshly ground white or black pepper
freshly squeezed lemon juice
cold-pressed sunflower oil or extra-virgin olive oil

Peel the asparagus spears, if desired. In lieu of using a tall, narrow asparagus pot, crumple a piece of aluminum foil and place it on one side of a skillet or sauté pan. Arrange the tips of the asparagus over the foil. Pour a thin layer of water into the skillet; cover the pan.

Cook on medium-high heat until the asparagus is bright green, about 3 minutes. Gently lift out the cooked spears and briefly place them on a tea towel to drain. Gently transfer them onto a platter.

Sprinkle on enough salt to fill out the flavour, grind on enough pepper to stimulate your taste buds, splash on enough lemon juice to cut the sweetness, and brush on enough oil to make an attractive presentation. Serve right away.