Asparagus is one of our favorite spring veggies. It was also a favorite of the Greeks and Romans as far back as 3,000 BC. Known for its delicate flavor and bright green color, it’s best enjoyed simply, with a little olive oil or butter, lemon juice and a sprinkling of high-quality, freshly grated Parmigiano-Reggiano.
Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 3 min
Diet: GF, vegetarian, keto
Ingredients
1½ lb asparagus, trimmed
¼ c extra virgin olive oil
1 lemon, juice of
2 oz freshly grated Parmigiano-Reggiano
pinch each salt and fresh ground black pepper
Steps
Trim the tough base off the asparagus spears. Heat olive oil in large skillet until shimmering. Toss asparagus in hot oil, sautéing until crisp-tender, approx. 2 min. Remove from heat, squeeze lemon juice over asparagus, then transfer to serving plate. Pour remaining olive oil/lemon juice from pan over asparagus. Sprinkle with cheese, salt and pepper.
