1 bunch asparagus
2 tablespoons olive oil
Juice of one lemon
1 teaspoon lemon zest
Sea salt and pepper to taste

Wash asparagus and break off bottoms. Cut into 1- to 2-inch pieces, on the diagonal.
Fill a medium-size saucepan halfway up with water and bring to a boil. Add the asparagus, reduce heat to a simmer and cook asparagus for 2 minutes. In a medium sized bowl combine oil, lemon juice, lemon zest, salt and pepper. Toss asparagus in sauce.