1) Pour about an 2.5cm of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 mins. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste. Garnish with lemon and serve immediately.
* Cook's Note: You may finish the asparagus with the grated zest of a small lemon, 15g of unsalted butter, and a sprinkle of minced flat-leaf parsley leaves, instead of the oil.