1 pound medium-thick asparagus, stalks peeled and trimmed
1 to 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 lemon, cut into wedges
You may finish the asparagus with the grated zest of a small lemon, a tablespoon of unsalted butter, and a teaspoon of minced flat-leaf parsley leaves, instead of the oil.