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Asparagus Parmesan Salad

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Ingredients
  Asparagus 1⁄2 Pound
  Olive oil/Salad oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Finely shredded parmesan cheese 1 Tablespoon
  Lemon wedges 2
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Method: 
Boiled
Dish: 
Salad
Ingredient: 
Vegetable

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