Asparagus with Citrus and Parmesan

Here is my favorite and simple way to cook most green vegetables for best flavor. This quick method works well for broccoli, too!

Asparagus with Citrus and Parmesan

Servings: 4-6
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1 bunch of fresh asparagus, tough stalk ends removed
extra virgin olive oil
1/2 lemon
fresh Parmesan cheese

Cook asparagus al dente (slightly firm, not mushy) by blanching in boiling water for just a few minutes. Drain water and transfer to glass serving container. Drizzle with extra virgin olive oil, squeeze citrus lemon juice over the top and sprinkle with freshly grated Parmesan. Cover with lid to slightly melt the cheese and keep warm until serving.