A Blue Apron side dish, unexpectedly delicious.

a bunch of asparagus spears
1 tablespoon lemon juice (half a lemon, juiced)
olive oil
salt
freshly ground pepper

Break off the tough bottom part of the asparagus stalks and discard. Cut the tender spears in half.

Heat 1 tablespoon of olive oil on medium-high until hot. Add the asparagus; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and slightly softened. Add 1/2 cup of water and cook, stirring occasionally, 2 to 3 minutes, or until the asparagus has softened and the water has cooked off.

Turn off the heat and stir in the lemon juice. Season with salt and pepper to taste.