Cut 1 inch off the bottom of the asparagus and discard.

Heat a pan over medium heat.

Add olive oil to the pan.

Add minced yellow onion to the pan.

Cook the onion for approximately 3 minutes, or until softened.

Place the asparagus, salt, and black pepper in a saucepan.

Squeeze the juice from the quartered lemons into the saucepan and place the lemon pieces in the pan as well.

Add enough water to cover the asparagus halfway.

Cover the saucepan.

Cook over medium-high heat until the asparagus is bright green and tender (2-3 minutes).

Place the cooked asparagus and onion on a platter to serve.

Garnish with thinly sliced lemon.