1 bunch asparagus
2 tablespoons extra virgin olive oil
1 lemon, juiced
1 teaspoon lemon zest
1 lemon, sliced
sea salt and pepper to taste
Wash asparagus and break off bottoms. Fill a medium-sized saucepan halfway up with water and bring to a boil. Add the asparagus, reduce heat to a simmer, and cook asparagus for 2 minutes; drain. In a medium-sized bowl, combine oil, lemon juice, lemon zest, salt, and pepper. Place asparagus on serving plate and pour dressing mix over asparagus. Garnish with lemon slices.
