Rinse asparagus and cut off woodier end of the stalk.
Optional: If asparagus is not so fresh might get woody at the bottom. If that's the case, peel 2 inches of the stalk. It'll be more tender.
Addwater to large pan. Put steamer basket in. Place asparagus on top. Cover with a lid.
Bring water to a boil and steam for 5 to 10 minutes, depending on how thick they are. The ones in the pictures took 10 minutes as they were quite thick. To check for doneness, pierce the stalks with a pointy knife. If it slides in easily, the asparagus is cooked.
Serve with lemon juice, salt, pepper, and a drizzle of extra virgin olive oil. Optionally you can sprinkle with freshly chopped flat-leaf parsley.