A really delicious recipe from my friend, Stacia, this is one of those dishes that is way more than the sum of its very simple parts. What you need to know is that the key to making this recipe go from great to unbelievable is to dress the asparagus stalks while they are still steaming hot so the lemon juice and olive oil get very well absorbed. Then, the chilling step makes the flavors so incredibly bright that they practically SING in your mouth!

1 stalk asparagus, trimmed and rinsed
juice of 1 lemon|
1 tsp. zest
2 tsp. extra-virgin olive oil

Placed asparagus in a large shallow pan with approximately 1/2 inch of water (approx 1/2-1 cup), and cook on high heat until asparagus turns bright green. Remove pan from heat immediately, and transfer asparagus to a serving dish with sides. 

Add lemon juice and olive oil to warm asparagus, and shake well to distribute. Sprinkle asparagus with zest, and refrigerate at least 30 minutes to chill prior to serving. Serve cold.