Asparagus with Lemon and Parmesan (AKA best you’ve ever had)

I used to think that BBQing asparagus was the best way to prepare it, up until I concocted this recipe.


  • Asparagus
  • Extra Virgin Olive Oil
  • Lemon
  • freshly grated Parmisiano-reggianio
  • salt


I prefer thinner asparagus spears, and I bend them until they break naturally, rather than chopping off the ends.  If you like meatier spears, peel the skin at the base with a potato peeler.

In a skillet over medium heat add 1-2tbsp olive oil and asparagus.  Cook until tender.  Squeeze juice of 1/2 lemon, salt, and garnish with fresh parmensan.


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