Fresh Asparagus & Lemon

1 packet Fresh Asparagus stalks
1 x 20x20x3cm Salt Block (Heated)
Black pepper to taste (I prefer using a pepper grinder, as the flavour of pepper is far more fresh)
1 fresh Lemon
2 whole wheels fresh Lemon

1. Heat your Salt block.
2. Sprinkle water on salt block, if it sizzles and evaporates immediately, it is ready to be used.
3. Wash the asparagus stalks gently under cold running water.
4. Gently peel the outer layer of the asparagus stalks using a potato peeler.
5. Cut the whole lemon in half and gently squeeze some juice over the asparagus.
6. Place the asparagus on the heated salt block.
7. Place the 2 lemon wheels on top of the asparagus stalks.
8.  Cook the asparagus until they gain a golden hue.
9. Flip the asparagus stalks over. Gently squeeze a little more lemon juice over the stalks and place the 2 lemon wheels back on top.
10. The asparagus stalks should be slightly soft to the touch, but still "al dente" (soft with a crunch).