4 pounds asparagus, trimmed
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and pepper
2 preserved lemons
Cook asparagus in a large pot of boiling salted water, 4 minutes. Drain. Arrange asparagus on serving platter and toss with oil, lemon juice, salt and pepper. Rinse preserved lemons and discard pulp. Cut rind into slivers. Toss with asparagus.