|
Post by ellise on Jul 20, 2005 6:36:42 GMT 10
This asparagus is not mushy it is quite crunchy still!
1 bunch of medium sized asparagus, about 1 lb 2 Tbsp of the most exquisite extra virgin olive oil 2 Tbsp freshly grated Parmesan cheese 1 teaspoon lemon zest - freshly grated lemon rind Salt and freshly ground black pepper
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch 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.
**When you are working with so few ingredients, it's important to make sure they are of the highest quality.
|
|