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      Asparagus with Lemon and Parmesan, 5/7/13

      ChefMark Abernathy

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      1bunch medium sized asparagus

      2Tablespoons extra virgin olive oil

      2Tablespoons quality, freshly grated Parmesan cheese

      1Teaspoon fresh lemon zest

      Saltand pepper

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      Rinseasparagus, break cut off bottom 1/3. Cut into 2 inch slices, cut at a slightdiagonal. Fill a medium size pan half way with water and bring to a boil. Addasparagus and simmer for 2 minutes. Drain the water. Toss while hot in bowlwith the olive oil, cheese and lemon zest. Salt and pepper to taste.

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      Note:These are great tossed into a buttered pasta. Add more cheese. You can also addsome cooked pancetta strips and green peas.

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