Lemon Asparagus With Parmesan And Evoo - Jeff's Kitchen Blog at Allrecipes.com - 296101

Jeff's Kitchen

Lemon Asparagus with Parmesan and EVOO 
 
Jan. 25, 2013 9:06 pm 
Updated: Mar. 1, 2013 6:36 pm


Ingredients

  • 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

Method

1 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.

2 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.

 

Cook time: 10 minutes

 
Comments
Mar. 1, 2013 6:36 pm
Dang Jeff that sounds tasty! I love simple recipes with fresh ingredients. Can't wait to try this.
 
 
 
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chef Jeff

Living In
Lancaster, Pennsylvania, USA

Member Since
Apr. 2012

Cooking Level
Professional

Cooking Interests
Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Biking, Walking, Photography, Reading Books, Music, Wine Tasting

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About Me
I am a food writer/journalist in Lancaster, PA. I'm a professional cook, trained and educated, and cooked at one of the nation's leading gourmet markets, the Epicure Market, located in SoBe, Miami Beach, Florida.
My favorite things to cook
Asian cuisine, Indian Cuisine, and vegetarian entrees, ethnic dishes of all kinds.
My favorite family cooking traditions
I grew up on a tradition of home-made soups and stews, casseroles, and braised dishes.
My cooking triumphs
For my senior project at my college program, I organized, managed, and executed a chicken barbecue for 2000 people, the entire population of the school.
 
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