In a large sauté pan with a lid, on high heat, add the asparagus, olive oil, water, and garlic.

Cook for about 2 minutes uncovered, or until the water has almost evaporated.

Put the lid back on and repeat until the asparagus are crisp-tender, about 5 minutes. The asparagus may brown slightly in spots, which adds to the pan-roasted flavor.

Toss the asparagus with tongs, cover the pan and cook for 1 minute. Remove the lid and toss the asparagus again.

Add the lemon juice and toss to combine.