Cut the ends off the asparagus.  Boil in salted water with the lemon juice in it for 5- 10 minutes, depending on the thickness of the asparagus.  It is done when you can stick a fork through the stalk.

While the asparagus is cooking, prepare a bowl of iced water. Drain the cooked asparagus and plunge it immediately into the iced water.

Drain the asparagus and place on a serving plate.

Whisk together the remaining ingredients, except for the salt.

Drizzle the sauce over the asparagus spears to coat them.

Sprinkle flaky salt over the spears and serve.