Clean the asparagus, trimming the extremities and peeling the bottom with a vegetable peeler.
Bring water to a boil in a skillet.
Place the asparagus in the skillet and cook until the asparagus are ‘al dente’ s cooked but still firm. Be careful not to overcook.
Drain the asparagus. Dress with the olive oil, a pinch of salt, and sprinkle with drops of lemon juice.
Serve at room temperature with some lemon wedges.