Asparagus with Lemon and Parmesan, 5/7/13 - KATV - Breaking News, Weather and Razorback Sports

Asparagus with Lemon and Parmesan, 5/7/13

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Chef Mark Abernathy

 

1 bunch medium sized asparagus

2 Tablespoons extra virgin olive oil

2 Tablespoons quality, freshly grated Parmesan cheese

1 Teaspoon fresh lemon zest

Salt and pepper

 

Rinse asparagus, break cut off bottom 1/3. Cut into 2 inch slices, cut at a slight diagonal. Fill a medium size pan half way with water and bring to a boil. Add asparagus and simmer for 2 minutes. Drain the water. Toss while hot in bowl with the olive oil, cheese and lemon zest. Salt and pepper to taste.

 

Note: These are great tossed into a buttered pasta. Add more cheese. You can also add some cooked pancetta strips and green peas.

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