• 1 pound asparagus with tough bottom ends snapped off
• 2 Tbsp. olive oil
• Kosher salt
• 1 lemon , quartered

Heat a plancha or a large cast-iron skillet over high heat until very, very hot (this will take a few minutes). Rub the asparagus all over with the olive oil, add to the pan (in batches if necessary), and cook, turning once, until just tender, about 4 minutes. Transfer to a platter, sprinkle with salt, and squeeze over the lemon juice.