Steamed Asparagus

• 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
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Pour about an inch of water into a large saucepan, and set up a collapsible steamer inside.
2. Bring the water to boil, lay the asparagus in the steamer, cover, and steam until crisp-tender, about 4 minutes.
3. Transfer asparagus to a heated serving dish, drizzle with the olive oil, and season with salt and pepper to taste.
4. Garnish with lemon and serve immediately.
5. Cook's Note: 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.

extravirgin olive oil, kosher salt, lemon, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steamed-asparagus-recipe.html (may not work)