About 1 pound Asparagus
About 3 Tablespoons Shredded fresh Parmesan Cheese
Bring about 1 inch of water in a medium sized pot with a close fitting lid to a full rolling boil.
Prepare the asparagus by first gently washing in cold water, and holding the asparagus tip in one hand and bend the bottom to one side. Where it snaps is where it is no longer woody. Discard the snapped off wood-like bottom and hold on to the top half. If desired, you can chop the asparagus tops into one inch sections to make it more bite sized.
Once the asparagus is prepped and the water is boiling, add the asparagus to the pot, cover and let steam/boil for about 4 minutes until just tender.
Preheat oven to broil or about 475°F.
Slice the lemon into nice slices and arrange on a pan lined with parchment paper to one side.
Once the asparagus is cooked, strain it from the pot and shake the water off. Transfer to a large bowl and toss with olive oil, salt and pepper. Add about 2-3 tablespoons of lemon juice and toss again to coat well.
Pour the asparagus onto the parchment lined baking sheet and arrange into a single layer along side the lemon slices. Sprinkle the Parmesan cheese over top the asparagus evenly, use more or less to suit your taste. Keep in mind Parmesan is salty and rich in taste though.
Place prepared asparagus in the preheated oven on a rack placed near the top third of the oven and roast for between 5-8 minutes, until lightly toasted in appearance.
Serve hot, right away.
Will make an asparagus lover out of almost anyone!
Something for breakfast instead: