Setup your steamer. Use a collapsible steamer basket in a deep pan, steamer insert for a large pot, or an electric steamer.

Select thin asparagus spears. Trim the tough woody ends by cutting about an inch from the end. If asparagus is held together with a rubber band, cut all at once.

Wash the asparagus to remove any dirt particles hiding in the tips.

Place asparagus in the steamer and cook until tender, about 10-15 minutes depending on thickness.

While asparagus steams, zest the lemon. Cut lemon in half and keep handy to dress the asparagus. Save the other half for another use.

Dice the garlic cloves as finely as possible since they will be raw on the asparagus.

When asparagus is tender, remove from steamer and place in a bowl.

Add olive oil, minced garlic, half the lemon zest, salt, and pepper to the asparagus.

Squeeze the lemon half over the asparagus and toss lightly to coat with seasonings.

Taste and add more lemon juice if needed for acidity.

Transfer to serving plate, garnish with remaining lemon zest, and serve.