Trim the asparagus by breaking the ends off (at their natural break). Peel each stalk from just beneath the tip to the end with a vegetable peeler.

Place the asparagus in a large sauté pan and cover with water. Squeeze the lemon into the pan and add the teaspoon of salt. Cover and bring to a boil, then reduce the heat to simmer and cook for about 20 minutes, or until a spear can be easily cut with a knife and fork. Drain and set aside to cool to room temperature.

Coarsely chop the pistachios.

Divide the asparagus among four individual plates, or pile them evenly on a platter.

Sprinkle the chopped pistachios across the center of the asparagus. Drizzle with pistachio oil, and finish with the salt.