Asparagus with Lemon and Parmesan

We are so fortunate to live on the front side of a gorgeous green space in Portland and even though it doesn’t compare to the exquisite Kenai River I had in my backyard as a child, it is a beautiful backdrop in our little pocket of suburbia.  During the fall, winter and spring months when we get lots of rain our property can sound like the Kenai River is below us as a creek runs through the green space.  This photo was taken over the weekend when it was 75 and sunny…my dream summer day.  Being an Alaskan girl, I never like weather that’s too hot.  75 and sunny is just about perfect.  The temps may have peaked a little higher but the spring evenings are quite lovely and the unexpected sun was a boon for all.

Springtime brings asparagus and I’ve got an tasty no-fail recipe for you. I’ve had multiple chances to overcook asparagus in my lifetime but the directions from Simply Recipes are fantastic and produced a fresh, crunchy perfectly prepared side dish. The additions of the olive oil, lemon zest and parmesan brought out the lovely spring flavor. I ate 3 servings last night and also added the leftovers to my meal today at noon.  They were as good cold today as they were last night warm with the bits of lemon and cheese.

Asparagus with Lemon and Parmesan

• 1 large bunch of medium sized asparagus
• 2 tablespoons extra virgin olive oil
• 3 tablespoons freshly grated parmesan cheese
• 2 teaspoons lemon zest
• Sea salt and pepper to taste

Prepare asparagus by rinsing the spears and cut off the tougher lighter colored ends to discard.  Cut the spears diagonally into 3 pieces. Fill a medium sauce pan 1/2 full with water and bring to a boil. While water is heating zest your lemon and add to a medium sized serving bowl with the olive oil.  After boiling, turn down the heat so that water is simmering and add the asparagus to the water.  Parboil the asparagus for 2 minutes – set your timer. Drain the hot water after 2 minutes and toss the asparagus with the olive oil, lemon zest and add parmesan cheese.  4-6 servings.

Source: Adapted from Simply Recipes