Asparagus with Olive Oil and Lemon Juice
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick

Although asparagus is available year round in supermarkets, the ones I buy at my farmers market are particularly nice in May and June, which is when I like to make this preparation that is so simple but so appreciated.  You can eat them hot or cold.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 10 minutes

1 1/2 pounds fresh asparagus

Extra-virgin olive oil for drizzling

Freshly squeezed lemon juice for drizzling

1 tablespoon freshly grated parmigiano-reggiano cheese

Salt and freshly ground black pepper to taste

1. Bring a saucepan of water to a rolling boil over high heat, then blanch the asparagus for 2 minutes and drain the asparagus by removing them with tongs or a skimmer and plunge into ice water or hold under cold running water to stop its cooking.  Save the cooking water and keep at a boil.

2. Return the asparagus to the boiling water and cook until tender with just a slight crunch, about 6 minutes.  Drain and arrange on a serving platter.  Sprinkle with olive oil, lemon juice, parmigiano cheese, and season with salt and pepper.  Serve hot or at room temperature.

Variation: 

Note: 

Posted: 01/03/2007