Asparagus Parmesan Salad
|Olive oil/Salad oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Finely shredded parmesan cheese||1 Tablespoon|
Cut tough ends from asparagus; discard.
If desired, pare spears with a vegetable peeler.
In a 10- to 12-inch frying pan on high heat, bring 1 inch water to boiling.
Lay spears in water.
Cook, uncovered, until asparagus is tender when pierced, about 6 minutes.
Drain; serve warm.
Arrange asparagus on dinner plates.
Mix oil with lemon juice and spoon over asparagus, then sprinkle with par- mesan.
Add salt and pepper to taste.
Garnish with lemon wedges.