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.

Ingredients

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

Directions

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s