- Extra Virgin Olive Oil
- freshly grated Parmisiano-reggianio
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.