serves 6

2 1/4 lb (1 kg) asparagus

juice of 1 lemon

6 tbsp extra-virgin olive oil

salt and pepper

1. Bring a large saucepan of water to the boil.

2. Peel the asparagus stems with a potato peeler and tie them in a bundle with kitchen string.

3. Stand the bundle in the water to just barely cover the green tops and cook for about 10 minutes, or until the tops begin to bend.

4. Remove from the pan, untie them, and arrange on a platter.

5. Sprinkle with salt and pepper, pour over the lemon juice and the oil and serve, immediately or at room temperature.