Steamed Lemon Asparagus

1 pound asparagus, trimmed by snapping off the thicker ends where they break naturally
1 teaspoon extra virgin olive oil
2 teaspoons freshly minced garlic
2 teaspoons fresh lemon juice
⅛ teaspoon crushed red pepper flakes, or more to taste
Sea salt, to taste

Be sure to chop the garlic very finely (aka: mince) in this recipe in order to achieve the perfect balance.

Place a steamer insert in a large nonstick pot. Fill the pot with enough water to reach just below the insert. Cover the pot and place it over high heat. Bring the water to a boil. Add the asparagus, re-cover the pot (leaving the lid slightly ajar), and steam until crisp-tender, 3 to 5 minutes. Empty the pot into a strainer.
Return the pot to the stove over medium-high heat. Add the olive oil, garlic, and lemon juice. Cook the mixture, stirring occasionally, until the garlic begins to soften, 1 to 2 minutes. Remove the pot from the heat and gently toss the well-drained spears in the garlic mixture until they are coated. Add the pepper flakes and season with salt. Serve immediately.