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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 1 lemon
- 1 small Parmesan cheese wedge
- 3 tbsp. Extra virgin olive oil
- 2 bunch asparagus
- 3/4 tsp. salt
- 1/2 tsp. coarsely ground black pepper
Method
- From lemon, grate 1 teaspoon peel.
- With vegetable peeler, remove enough shavings from wedge of Parmesan to equal 1 cup, loosely packed (about 2 ounces).
- Set aside.
- In nonstick 12-inch skillet, heat oil over medium heat until hot.
- Add asparagus, salt, and pepper, turning to coat asparagus.
- Cook, covered, 6 to 7 minutes or until asparagus is tender and lightly browned.
- Remove skillet from heat.
- Sprinkle with lemon peel.
- Transfer asparagus to warm platter; top with Parmesan shavings.
