- 2 pounds asparagus, trimmed
- 1 lemon, halved
- Freshly ground black pepper
Bring a medium pot of water to a boil over medium heat. Season the water with salt and add the asparagus. Cook until tender-crisp then transfer the asparagus to a serving plate. Squeeze the juice of the lemon over the top and season with salt and pepper, to taste.
Recipe courtesy Rachael Ray
Recipe courtesy of Michael Chiarello