Wash and trim one pound of fresh asparagus. If they are very thick, you may wish to peel the stems. In a large frying pan, heat 3 tablespoons of Mistral olive oil over medium heat until hot but not smoking. Add the asparagus and carefully roll them to coat evenly with the oil. Try to have them all in just one layer. Cover pan and reduce heat to low. Cook about 5 minutes until the asparagus is tender but still firm when pierced with the tip of a knife. Remove to a plate and season with salt, pepper and a few drops of lemon juice. A gentle vinegar like sherry wine vinegar is a nice change from lemon, but, again, just a few drops. Serve hot or at room temperature.

Don’t throw away the oil left in the pan! About 2 tablespoons of sweet asparagus-flavored Mistral will be left: use it as a base for a salad dressing.