Wash and dry the asparagus. Then trim off the bottom third (1/3) to half (1/2) of the stock. It should not be eaten.
In a large saute pan, over medium heat, combine the asparagus, olive oil, salt, and pepper. Saute everything for five (5) to six (6) minutes.
After that, add the garlic and let the veggies cook for another minute. Remove the pan from the heat.
Just before serving, sprinkle the lemon juice over the asparagus and toss them to coat. Serve immediately.
The calories listed are an approximation based on the ingredients and a serving size of four (4) ounces. Actual calories will vary. The sauteed asparagus can be stored in your fridge for up to three (3) days in a sealed container.