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Fresh Lemon Asparagus

  • 1 bunch medium sized asparagus, about 1 lb
  • 2 Tbs. extra virgin olive oil
  • 2 Tbs. grated Parmesan cheese
  • 1 tsp. lemon zest
  • Salt and freshly ground black pepper to taste
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  1. Rinse stalks thoroughly and break off any tough, white bottoms and discard. Cut stalks into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
  2. Fill a medium sized saucepan halfway with water and bring it to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

 
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