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

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