Astonishingly, I didn't have any regular lemons on hand, but did have some Meyer lemons around, so I used them.
This was so simple, so light and fresh and delicious.
Lemon-Parsley Asparagus Food Network Magazine May 2011
Also found here
Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.