Bring 1 1/2 cups of water to a boil in a large sauté pan, and add lemon juice and salt. Add asparagus in a single layer, adding more water if necessary to keep asparagus covered. Return the water to a boil, reduce heat and simmer for three minutes. Using tongs, remove the asparagus and shock the asparagus in an ice bath to set the color and stop the cooking process. (Depending on the size of the sauté pan, it may be necessary to cook the asparagus in batches.)
