Recipe: Warm Asparagus with Lemon and Parmesean
from the book A Good Day for Salad, by Louise Fiszer and Jeanette Ferrary
2 pounds thin asparagus
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmiginao-Reggio cheese
Salt and freshly ground pepper to taste
In a large pot of boiling water, cook asparagus for 2 minutes.
Drain and arrange on a plate.
While still warm, sprinkle asparagus with lemon juice, olive oil, cheese, salt & pepper