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Quick & Easy Asparagus
1 bunch medium asparagus (1 pound)
2 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan cheese
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
Fill a medium saucepan halfway with lightly salted water. Bring to a boil.
Prepare the asparagus while the water is heating. Rinse them thoroughly. Break off any tough, white bottoms and discard.
Cut the spears into 1- to 2-inch sections, slicing the asparagus at a slight diagonal.
Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.
Toss with olive oil, parmesan, lemon zest:
Toss the asparagus with olive oil, parmesan, and lemon zest while it's still hot.
Tips for Cleaning Asparagus
It’s always important to clean fresh produce before preparing it. Asparagus can have grit in its tips, so the first thing you should do is rinse it under cold water. Then you can prepare asparagus for cooking.
Remove the tough end from the rest of the stalk by either cutting or snapping it off. If using a knife, cut 1/2 inch to 1 inch off the bottom, depending on where the green fades into white. If you're snapping the tough end off, bend the thicker end of the stalk to see where it snaps naturally.
Or, you can cut off about a quarter-inch of the bottom of the stalk and peel a thin layer of skin off the lower half of the stalk with a vegetable peeler. The asparagus is now ready for your recipe.
Recipe from Simply Recipes