Servings: Makes 6 servings
- 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.