Wash the asparagus. Bend and snap one spear of the asparagus. Line up the snapped spear next to the bunch of asparagus, slice all of the spears at the same length of the snapped spear. Chop the asparagus into thirds.
Heat the olive oil in a large skillet over medium high heat. When the oil is hot and shimmering add the chopped asparagus. Salt and pepper the asparagus.
Saute the asparagus, stirring constantly, 5-7 minutes until the asparagus is dark green and crispy tender.
Turn off the heat and squeeze the lemon juice over the asparagus. Zest lemon peel with a zester over asparagus before serving.