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10 minutes
10 minutes
20 minutes
- 1 bunch medium-sized asparagus, about 1 pound
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
- Prepare the blanching water: Fill a medium saucepan halfway with lightly salted water and bring to a boil.
- Prepare the asparagus by rinsing them well and cutting off the tough, white bottoms. Slice the spears into 1- to 2-inch sections at a slight diagonal.
- Cook the asparagus in boiling water for 2 minutes, then drain.
- Coat asparagus in a flavorful mix: Coat hot asparagus with olive oil, parmesan, and lemon zest. Season with salt and pepper to taste. Serve warm or at room temperature. Share your feedback with a rating and review!
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