Instructions: Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry.

(Can be made 1 day ahead. Cover and refrigerate.)

Heat oil in heavy large pot over medium-high heat. Add asparagus to pot.

Stir until heated through and coated with oil, about 5 minutes. Drizzle with lemon juice. Season to taste with salt and pepper. Arrange asparagus on platter.

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