Alison Lambert -taste of my life

View Original

ASPARAGUS WITH LEMON AND PARMESAN

The season for asparagus is relatively short so you have to make the most of these gorgeous spears. This is just one of many ways of simply cooking it - yum!
Serves 4

Asparagus1 bunch of medium sized asparagus

2 Tbsp  extra virgin olive oil

2 Tbsp freshly grated Parmesan cheese

1 tsp lemon zest - freshly grated lemon rind

Salt and freshly ground black pepper Method

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 2-4cm  sections, slicing the asparagus at a slight diagonal. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.