It’s asparagus season, let’s celebrate! This is my light and bright asparagus standby. I find myself tossing this veggie dish together for dinner on those nights when I want something quick and healthy. It’s my nutritious adaption of the flavors from my family’s favorite lemon-asparagus pasta.
1 Bunch Fresh Asparagus
1 Lemon ( 1/4 for juice and zest)
Extra Virgin Olive Oil (about 1 T)
Freshly Grated Parmesan
Salt + Pepper
Blanch asparagus in pot of boiling water (about 2-3 minutes until tender-crisp and about a shade brighter). Drain and rinse asparagus under cold water to stop cooking.
Chop asparagus into thirds and add to medium bowl. Add olive oil and lemon juice (I use about 1/4 lemon, but adapt amount according to your lemony desires). Salt + Pepper to taste, and toss the asparagus to evenly coat.
Grate fresh parmesan and a touch of lemon zest over the top to serve.