Title: Asparagus with olive oil and lemon
 Categories: None
      Yield: 12 Servings
 
      3 lb Asparagus; ends trimmed
    1/3 c  Olive oil; (12 oz)
      3 tb 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.