Preparation

1. Rinse asparagus and lemon and towel dry. 
2. Using a large chef's knife, cut off about two inches from the bottom tough parts of the asparagus, where the stalk color turns from white to green. 
3. Zest lemon and set aside 
4. Lay asparagus, all facing same direction, evenly across a cutting board or sheet pan. 
5. Drizzle asparagus with olive oil 
6. Generously sprinkle kosher salt on asparagus 
7. Repeat with crushed black pepper and lemon zest. 
8. Preheat griddle on medium-high. 
9. When heated, place asparagus spears all facing in the same direction, evenly across griddle and cook for 2-3 minutes, until browned. 
10. Instead of flipping, it is easier to place a spatula on top of asparagus spears, apply light pressure, and roll across center of asparagus spears. 
11. Once rolled cook opposite side of asparagus for additional 2 minutes. 
12. Remove from heat and serve immediately. 
13. For added flavor, halve lemon and squeeze one half across cooked asparagus