Trim the woody ends from the Green Asparagus by snapping or cutting off the bottom inch or so, then pat the spears dry with a clean towel.
Place the asparagus in a bowl and toss with 1–2 tablespoons of Extra-Virgin Olive Oil so each spear is lightly coated.
Heat a heavy skillet, griddle, or cast-iron pan over medium-high to high heat until very hot and just beginning to smoke.
Arrange the asparagus in a single layer on the hot surface and cook undisturbed for 2–3 minutes, allowing the undersides to blister and brown.
Turn the spears and cook another 2 minutes, or until they are tender-crisp and nicely charred in spots.
Transfer the asparagus to a serving platter, sprinkle with a pinch or two of Coarse Sea Salt to taste, and finish with a generous squeeze of Lemon over the top.
If desired, drizzle a little more extra-virgin olive oil before serving and serve immediately while hot.
