|Milk||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Combine milk and butter in a saucepan; cook over low heat until butter melts.
Set aside, and keep warm.
Cook vermicelli according to package directions; drain.
Rinse with warm water, and drain again.
Place in a bowl, and toss with lemon juice; let stand 1 minute.
Add Parmesan cheese and warm milk mixture, tossing well.
Garnish with parsley and lemon twists